WARM SPICED EGGPLANT & CHICKPEA SALAD

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1324kj

✦ 2 tbsp olive oil

✦ 1 eggplant, cut into 2cm cubes

✦ 150g button mushrooms, quartered

✦ 2 tbsp harissa or chilli paste

✦ 2 garlic cloves, crushed

✦ 400g can diced tomatoes

✦ 400g can chickpeas, drained, rinsed

✦ 50g baby spinach leaves

✦ ¼ cup parsley leaves, roughly chopped

✦ 2 crusty bread rolls, torn

1 Heat oil in a large frying pan on medium. Fry eggplant, shaking pan occasionally, 4-5 mins until golden all over. Add mushroom and cook 3-4 mins. Stir in harissa and garlic and cook 1 min.

2 Add tomatoes and chickpeas. Bring to boil. Reduce heat to low. Simmer, covered, 8-10 mins.

3 When ready to serve, toss spinach leaves and parsley through. Season to taste. Serve with torn crusty bread rolls.