Chickpea, roasted eggplant, red capsicum and tomato salad
This salad makes use of the best of summer produce and pairs it with pantry staples tinned chickpeas. It’s a great one for a crowd as it is gluten-free and vegan.
Preheat the oven to 200°C.
Put the eggplant onto a baking paper 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 separate tray if necessary) and cook for 30 mins until the eggplant is tender and the capsicums have collapsed. Set aside. When the capsicums have cooled, remove the skin and seeds and slice thinly.
Put the onion slices in iced water and leave for 10 mins then pat dry.
For the dressing, in a large bowl combine the pomegranate molasses with the minced garlic, red wine vinegar and add 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 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, chopped