Serves 4-6
1 cup extra virgin olive oil
500g lebanese eggplant, halved
2 cloves garlic crushed
1 teaspoon balsamic vinegar
1 teaspoon fresh basil
400g canned chickpeas, drained and rinsed
1 punnet cherry tomatoes halved
50g baby spinach leaves, washed
Heat half of the oil on a large frying pan and sauté the eggplant in batches for 2-3 minutes each side until golden and tender. Set aside and cool.
Heat the remaining oil in the same pan on medium heat. Add the garlic and balsamic vinegar and reduce for a minute or so, shaking pan. Remove from heat, pour into a jug and cool. Stir in basil and season to taste.
In a salad bowl, combine chickpeas with eggplant, tomato halves, spinach leaves and the cooled dressing. Season and serv
