Smoky Eggplant, Tuna and Chickpea Salad

Total Time
Prep 10 mins
Cook 10 mins

Very high protein.

Ingredients Nutrition


  1. Cook eggplant on a hot char-grill for 8 min, turning often, or until skin is blackened and flesh is soft. Allow to cool.
  2. Peel eggplant. Place eggplant flesh, garlic, yoghurt, cumin and lemon juice in a food processor and process until smooth. Season to taste.
  3. Combine tuna, chickpeas, salad leaves, olive oil and black pepper.
  4. Serve salad topped with spoonful of smoky eggplant and toasted flatbread.


Most Helpful

This is very nice. The only thing I would change (maybe my yoghurt wasn't thick enough!) is to blend the eggplant mixture without the yoghur, then stir it into the yoghurt. Mine turned out a bit soup like!

Sherrie-pie October 08, 2005

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