Smoky Eggplant, Tuna And Chickpea Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (500 g) eggplants
• 1 garlic clove, crushed
• 1/2 cup thick european-style plain yogurt
• 1/2 teaspoon ground cumin
• 2 teaspoons lemon juice
• 375 g tuna
• 400 g chickpeas (rinsed and drained)
• 400 g salad leaves (use any, e.g. lettuce, baby spinach, rocket)
• 1 teaspoon olive oil
• salt and pepper, to taste

Recipe

• 1 cook eggplant on a hot char-grill for 8 min, turning often, or until skin is blackened and flesh is soft. allow to cool.
• 2 peel eggplant. place eggplant flesh, garlic, yoghurt, cumin and lemon juice in a food processor and process until smooth. season to taste.
• 3 combine tuna, chickpeas, salad leaves, olive oil and black pepper.
• 4 serve salad topped with spoonful of smoky eggplant and toasted flatbread.