4 ideas for baked eggplant with chickpeas: miso and chile from Lunchbox Salads: More Than 100 Fast, Fresh, Filling Salads for Every Weekday (page 83) by Naomi Twigden and Anna Pinder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for coconut oil. See recipe for a variation.

  • eeeve on November 19, 2020

    Really liked this one, ate hot straight out of oven, not as a lunchbox salad. Used two aubergines as had these to use up, as well as a red pepper which worked well in here, and doubled up the dressing. For next time, I would also make double the amount of dressing to use as a sauce to drizzle over the rice after assembling. Think I'll make this one again, as very quick and simple to make, too.

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