Roast aubergine & chickpea salad
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Ingredients
5 baby aubergines, 1 can chickpeas, 5 baby plum tomatoes, cumin, Rachel's Organic coconut yoghurt, parsley, coriander, salt, basil oil, 1 onion.
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1) Cut the stems from the aubergines and slice them in half. Sprinkle with salt to draw out the bitter juices then drizzle with basil oil and bake for 30 minutes in the oven at 200 degrees.
2) Pour the can of chickpeas into a pan and boil for 5 minutes. Strain into a colander and remove the shells.
3) Peel and finely dice one white onion and sautee in butter for 5 minutes. Add a handful of finely chopped parsley and coriander.
4) Add the chickpeas back to the pan along with 2 tablespoons of Rachel's Organic coconut yoghurt and 5 baby plum tomatoes cut into quarters.
5) Simmer, stirring frequently until the chickpeas are soft, then serve with the aubergine and more yoghurt.
