Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 5, 2020.
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Ingredients

Eggplant

  • 1 eggplant, trimmed & diced 1cm
  • 1 can chickpeas, drained & rinsed
  • 1/2 pack eggplant marinade

Onion

  • 1 brown onion, thinly sliced
  • 1 pack sliced almonds
  • 1 pack caramelised onion spices

Salad

  • 150g frozen peas
  • 1 Lebanese cucumber, halved lengthways & sliced
  • 1 pack pomegranate arils

To Serve

  • 1/2 pack baby spinach
  • 1/2 pack Indian coconut yoghurt
  • 1/2 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook eggplant. Toss eggplant and chickpeas on a lined oven tray with eggplant marinade and 1/2 tsp salt. Roast for 20-25 minutes, until chickpeas are golden and eggplant is tender
  2. Prep & cook onion. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 6 minutes, until golden and caramelised. Add almonds and caramelised onion spices and cook for a further 2 minutes, until almonds are toasted and fragrant.
  3. Prep salad. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and set aside in a bowl. Add cucumber, pomegranate and a drizzle of oil and vinegar and toss to combine. Season to taste.
  4. Serve spinach topped with eggplant, caramelised onion, salad, coconut yoghurt and coriander.

Nutritional Information

Energy 2695 kj
644 kcal
Protein 21.2g
Carbohydrate 59.0g
Fat 33.4g