4
Easy
30 minutes
30 to 40 minutes
Preheat the oven to 190°C.
Peel and rinse the brinjals. Pat dry and slice in half lengthways. Season then place, cut side down, on a baking tray lined with baking paper. Spoon over 3 T olive oil. Cover with a sheet of baking paper and bake for 30 to 40 minutes, or until tender. Chop, then mix with the chopped onion, crushed garlic, lemon juice and torn basil. Season.
To assemble: Pack the brinjal salad into a small bowl then invert onto a large plate. Pack the tuna tartare into a smaller bowl then invert onto the same plate. Add the chickpeas, tomatoes and basil leaves. Drizzle with olive oil and a little balsamic vinegar. Sprinkle a few salt flakes on top of the tuna and grind black pepper over the brinjal.
Per serving: 1105.4 kJ, 14.3 g protein, 14.9 g fat, 13.1 g carbs
