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For the dressing

Nutrition: per serving

  • kcal263
  • fat19g
  • saturates2g
  • carbs17g
  • sugars6g
  • fibre6g
  • protein7g
  • salt0.35g
    low
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Method

  • step 1

    Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

  • step 2

    Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (58)

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Overall rating

A star rating of 4.7 out of 5.91 ratings

sarahjac

question

Hello I'm responding to a tip given about how to reduce the strong onion flavour in this recipe. The tip is to give the onions a "quick rinse under cold water" or an "icy water bath". Stupid question I'm sure, but when rinsing etc. do you finely chop the onions first or leave them whole?

samwev

question

How long will this keep in fridge

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This will keep covered in the fridge for up to 3 days. We hope this helps. Best wishes, BBC Good Food Team.

amandsgg

Will be making again! I left out the coriander and sprinkled with some feta :)

KirbyCooks

It’s lovely but this recipe made me realise I didn’t like too much raw onion! I ended up picking it out. But the dressing, chickpeas and coriander is a lovely combination. You could add other things to avoid the onion.

belindah

A quick rinse under very cold water or put the red onions into an icy water bath for 15-30 mins will take that strong onion flavour out of them.

livie05

Great salad recipe - very popular in our house. I only use half an onion as found a whole one a bit too much for our tastes. Best left to marinade for a few hours before eating

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