Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Indian Eggplant & Pomegranate Salad with Bombay Yoghurt

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 29, 2020.
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Ingredients

Eggplant

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

Caramelised Onion

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

Salad

  • 1 pack frozen peas
  • 1 Lebanese cucumber, halved lengthways & sliced
  • 1/2 pack pomegranate arils

To Serve

  • 1/2 pack rocket
  • 2 Tbsp Bombay 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 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 & coriander. Cook peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain well and set aside in a bowl. Toss peas with cucumber, pomegranate and a drizzle of oil and vinegar. Season to taste.
  4. Serve rocket topped with eggplant, caramelised onion, salad, Bombay yoghurt and coriander.

Nutritional Information

Energy 2842 kj
679 kcal
Protein 21.3g
Carbohydrate 55.6g
Fat 38.6g