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

by

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.

Description: Description: Warm spiced eggplant &chickpea salad

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.

Description: Description: Tuna & mushroom pasta

Tuna
& mushroom pasta

Top tip

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