Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, January 5, 2020.
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Ingredients

Eggplant

  • 2 eggplants, trimmed & diced 1cm
  • 2 cans chickpeas, drained & rinsed
  • 1 pack eggplant marinade

Caramelised Onion

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

Salad

  • 250g frozen peas
  • 1 Lebanese cucumber, halved lengthways & sliced
  • 1 pack pomegranate arils

To Serve

  • 1/2 pack baby spinach
  • 1 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 large lined oven tray (or two smaller oven trays) with eggplant marinade and 1 tsp salt. Roast for 20-25 minutes, until chickpeas are golden and eggplant is tender.
  2. Prep & cook caramelised onion. Heat a drizzle of oil in a large fry-pan on a 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 toss to combine. Season to taste.
  4. Serve spinach topped with eggplant, caramelised onion, salad, coconut yoghurt and coriander.

Nutritional Information

Energy 2466 kj
589 kcal
Protein 18.1g
Carbohydrate 50.5g
Fat 32.6g