Ingredients:
1 (500 g) eggplants
1 garlic cloves, crushed
1/2 cup thick european-style plain yogurt
1/2 teaspoon ground cumin
2 teaspoons lemon juice
375 g tuna
400 g chickpeas ( rinsed and drained)
400 g salad leaves ( use any, e.g. lettuce, baby spinach, rocket)
1 teaspoon olive oil
salt and pepper, to taste
Directions:
Cook eggplant on a hot char-grill for 8 min, turning often, or until skin is blackened and flesh is soft. Allow to cool.
Peel eggplant. Place eggplant flesh, garlic, yoghurt, cumin and lemon juice in a food processor and process until smooth. Season to taste.
Combine tuna, chickpeas, salad leaves, olive oil and black pepper.
Serve salad topped with spoonful of smoky eggplant and toasted flatbread.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.