Tiffiny Hall's hearty eggplant, chickpea and mint salad will leave you feeling warm and well fed.
1 eggplant (cut into 1cm slices)
1 tsp olive oil
1 tsp ground cumin, salt and pepper (to taste)
400g tin chickpeas (drained and rinsed)
100g bocconcini (torn)
1/2 red onion (very finely sliced)
1/4 bunch mint (leaves picked and roughly sliced)
1 tbs lemon juice
Preheat oven to 200°C and line a baking tray with baking paper.
Brush eggplant with oil, season with cumin, salt and pepper and roast on baking tray for 10 minutes, until tender. Remove from oven and cut each slice into quarters.
Gently toss eggplant with chickpeas, bocconcini, onion, mint and lemon juice. Season to serve.