Roasted aubergine, red onion and chickpeas salad with mint and yogurt dressing

For the salad
 4 red onions, cut into 8 wedges
 2 large or 4 medium aubergines, cut into 1–2cm cubes
 150 ml olive oil
 2 x 400 g tins of chickpeas, drained and rinsed
 For the dressing
400 ml low fat natural yogurt
1 tsp smoked paprika
4 tbsp chopped mint
Salt and pepper as per taste

 
1. Preheat the oven to 220C/200C/gas 7.
 2. Place the onion wedges in a bowl with the aubergine pieces, pour over the olive oil, season with salt and pepper and stir together to combine. Spread out on a baking tray and roast in the oven for 18–20 minutes or until the vegetables are softened and lightly browned.
 3. Meanwhile, place the chickpeas in a bowl and season with salt and pepper, then make the dressing by mixing the yoghurt with the paprika and mint in another bowl.
 4. To serve, mix together the roasted onion and aubergine with the chickpeas, then place in one large serving dish or drizzle with the yoghurt dressing.

A quick, easy, tasty and healthy midweek meal which could become a regular on the menu......... be generous with the mint