Aubergine salad

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Delicious, refreshing summer chickpea & aubergine salad.

1 aubergine

1 can chickpeas (drained)

fresh coriander (or fresh parsley)
Dressing:

1 tsp liquid, clear honey

juice from 0.50 lemon

2 tsp olive oil

1 tsp sweet pepper powder

salt, pepper

Chop  aubergine , sprinkle with olive oil and bake until brownish in 200 C degrees. Takes around 20-30 mins. Combine with chickpeas and coriander and dressing ingredients.

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