Chickpea, Roasted Eggplant, Red Capsicum and Tomato Salad
This vibrant vegan salad makes use of the best of summer produce and pairs it with a handy pantry staple - tinned chickpeas. The flavours are even better the next day, so it’s a great make-ahead dish for picnics and barbecues.
Preheat the oven 200°C.
Spread the eggplant onto a lined tray in a single layer and toss with olive oil and salt. If you have room, put the capsicums on the same tray (or a separate tray if necessary) and cook for 30 minutes until the eggplant is tender and the capsicums have collapsed. Set aside.
Once the capsicums have cooled, remove the skin and seeds and slice thinly. Put the onion slices in iced water and leave for 10 minutes, then pat dry.
For the dressing, combine the pomegranate molasses with the minced garlic, red wine vinegar and 3-4 Tbsp extra virgin olive oil. Add the chickpeas, eggplant, capsicum, onion and tomatoes. Add the rocket, toss well, and adjust seasonings to taste.
2 eggplants, diced into 3cm cubes
2 red capsicums
1 red onion, thinly sliced
2 Tbsp pomegranate molasses
1 clove garlic, minced
2 tsp red wine vinegar
3-4 Tbsp extra virgin olive oil
2 cans chickpeas, drained and rinsed
1 punnet cherry tomatoes, halved
120g packet rocket leaves, roughly chopped
extra olive oil for roasting