$3 Family Dinners! (Part 1) - Warm spiced eggplant &chickpea salad, Tuna & mushroom pasta

Use our built-in shopping list and some pantry basics to make these great meals

Warm spiced eggplant &chickpea salad

Serves 4

Prep 10 min

Cook 20 min

Ingredients

·           Olive oil, 2 tablespoons

·           Eggplant, 1, cut in 2 cm cubes

·           Button mushrooms, 150g, quartered

·           Harissa or mild chilli paste, 2 tablespoons

·           Garlic, 2 cloves, crushed

·           Diced tomatoes, 400g can

·           Chickpeas, 400g can, drained, rinsed

·           Baby spinach leaves, 50g

·           Parsley leaves, ¼ cup, roughly chopped

·           Crusty bread rolls, 2, torn

Directions

1.     Heat oil in a large frying pan on medium. Fry eggplant 4 – 5 minutes, shaking pan occasionally, until golden all over, add mushroom and sauté 3 – 4 minutes. Stir in harissa and garlic and cook 1 minute.

2.     Add tomatoes and chickpeas. Bring to boil. Reduce heat to low. Simmer, covered, 8 – 10 minutes.

3.     When ready to serve, toss spinach leaves and parsley through. Season to taste. Serve with torn crusty bread rolls.

Warm spiced eggplant &chickpea salad

Top tip

·         You could replace the harissa with 1 chopped long red chilli and 1 tablespoon tomato paste

Tuna & mushroom pasta

Serves 4

Prep 5 min

Cook 10 min

Ingredients

·           Olive oil, 1 tablespoon

·           Onion, 1, finely chopped

·           Mushroom cups, 200g, sliced

·           Tomato paste 1 tablespoon

·           Large pasta shells, 375g

·           Thickened cream, 300ml tub

·           Tuna in oil, 425g can, drained, flaked

·           Lemon, 1, zest, juice

·           Parsley, chopped, ¼ cup

·           Parmesan, grated, ¼ cup

Directions

1.     Heat oil in a large frying pan on high. Sauté onion 2 – 3 minutes, until tender. Add mushrooms and sauté 3 – 4 minutes, until golden. Stir tomato paste through.

2.     Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving 1/3 cup cooking water.

3.     Pour cream into pan with mushrooms. Simmer 1 – 2 minutes, until thickened slightly.

4.     Add pasta with reserved liquid, tuna, zest and juice. Season to taste and toss well. Toss parsley and parmesan through to serve.

Tuna & mushroom pasta

Top tip

·         Add the pasta to boiling water. Return to boil and stir once or twice, to help it stop sticking