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    Wednesday, March 09, 2016

    Eggplant and chickpea salsa platter meal ideas


     
    Eggplant and chickpea salsa platter meal ideas
        Ingredients

        1/3 cup olive oil
        1/4 cup lemon juice
        1 large (600g) eggplant, cut into 1cm thick slices
        1 large vine-ripened tomato, seeded, finely chopped
        1/2 small red onion, finely chopped
        1/4 cup fresh flat-leaf parsley leaves, finely chopped
        1/4 cup sultanas
        275g jar marinated artichoke hearts, drained
        Sliced crusty bread, to serve

    Crushed chickpea salsa

        400g can chickpeas, drained, rinsed
        1/4 cup fresh flat-leaf parsley leaves, finely chopped
        2 tablespoons olive oil
        2 teaspoons finely grated lemon rind


    Eggplant and chickpea salsa platter meal ideas
        Method

        Step 1

        Combine oil and lemon juice in a jug. Heat a large frying pan over medium-high heat. Cook eggplant slices, brushing with oil mixture, for 2 to 4 minutes each side or until browned and tender. Place tomato, onion, parsley and sultanas in a bowl. Toss to combine.
        Step 2

        Meanwhile, make crushed chickpea salsa: Bring a medium saucepan of water to the boil over medium heat. Add chickpeas. Cook for 1 to 2 minutes or until chickpeas are heated through. Drain. Transfer to a bowl. Using a fork lightly crush chickpeas. Add parsley, oil and lemon rind. Season with salt and pepper. Toss to combine.
        Step 3

        Arrange eggplant on a platter and sprinkle with tomato mixture. Serve with Crushed chickpea salsa, marinated artichokes and crusty bread.

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    Item Reviewed: Eggplant and chickpea salsa platter meal ideas Rating: 5 Reviewed By: Mrs. Chef
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