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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