Aubergine Paprika Salad Recipe

Ingredients

• 2 aubergines
• 2 tbsp olive oil
• 2 red peppers, deseeded and cut into 6 pieces each
• 14 oz (400 g) canned chickpeas, drained and rinsed
• 1 red onion, finely chopped
• 4 wholemeal pitta breads, to serve

• 3 tbsp olive oil
• ½ lemon juice
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp stevia granules
• small bunch of fresh coriander, leaves removed and reserved and stalks chopped
• salt and pepper

1. Preheat the grill to high. Cut the aubergines lengthways into 1 cm/½ inch thick slices, brush with oil on both sides and arrange on a grill rack. Add the red pepper pieces. Cook under the preheated grill until the aubergines are charred in patches on the top side; turn over and cook until the aubergines are soft and the red pepper pieces are lightly cooked and slightly brown in places. Remove from the heat but do not switch off the grill. Cut the aubergine slices into large bite-sized pieces and put into a shallow serving dish with the red pepper pieces, chickpeas and red onion.
2. To make the dressing, combine the oil, lemon juice, ground coriander, cumin, paprika and stevia granules with salt and pepper to taste in a small bowl. Add the coriander stalks to the dressing and stir to combine. Spoon the dressing evenly over the salad and stir – it’s best to do this while the vegetables are still warm.
3. Meanwhile, lightly toast the pitta breads under the grill.
4. Scatter the salad with the reserved coriander leaves and serve with the pitta breads.