EGGPLANT AND CHICK PEA SALAD 2 aubergines (eggplants) chopped Salt 3 tablespoons olive oil 3 cloves garlic sliced 2 teaspoons ground coriander 1 teaspoon cardamom seeds 1 teaspoon ground cinnamon 2 cups cooked chick peas 1/2 cup chopped flat-leaf parsley 200 g baby English spinach leaves DRESSING 1/2 cup yogurt 2 tablespoons chopped mint 2 teaspoons honey 2 teaspoons ground cumin

Place aubergine (eggplant) chunks in a colander, sprinkle with salt and allow to drain for 20 minutes. Rinse eggplant and pat dry with absorbent paper.

Heat oil in a frypan over high heat. Add garlic, coriander, cardamom and cinnamon and cook for 1 minute.

Add aubergine to pan and cook, stirring, for 3 minutes or until golden. Add chick peas to pan and cook for 3 minutes or until heated through. Stir through parsley and remove pan from heat.

To make dressing, combine yogurt, mint, honey and cumin.

To serve, place spinach on serving plates. Top with aubergine and chick pea mixture, and drizzle with dressing.

Serves 4.

[The New Cook, Donna Hay]