Ingredients

• Olive oil spray
• 1 Large eggplant trimmed and coarsely chopped.
• 1 x 400gm can chickpeas-rinsed and drained.
• 2 x 250gm punnets cherry tomatoes
• 2 tsp cumin
• 1 tsp 1 tsp paprika
• ¾ cup natural yoghurt
• ¼ cup shredded fresh coriander leaves
• 120 gm baby spinach leaves.
• 1 tbls fresh lemon juice
• 1 tbls SIMPLY STIRRED ROASTED EGGPLANT & SHALLOT SAMBAL

Cooking Directions

1. Preheat oven to 200 degrees celcius.
2. Line a large baking tray with baking paper- place eggplant, cumin and 2 tsp paprika in a bowl- toss to coat.
3. Place eggplant in a single layer on the prepared tray. Spray with oil and roast for 25 minutes.
4. Line another baking tray with baking paper, place tomatoes on the tray and season with black pepper and spray with oil. Roast for 12 minutes- or until soft.
5. Combine yoghurt, lemon juice and 1 tsp paprika in a bowl and mix well.
6. Combine chickpeas and SIMPLY STIRRED EGGPLANT & SHALLOT SAMBAL, in a bowl- toss to combine, add spinach, cooked eggplant and cooked tomato and toss to combine.
7. Divide amongst serving bowls and place a generous dollop of paprika yoghurt on top and serve.