Slice the Brinjals in thick slices and rinse in salt water (it prevents it from going brown)
Drain and place on a baking tray lined with baking paper.
Season with salt and pepper and drizzle the top with some olive oil.
Roast on 200degrees until the top is golden brown.
( do not turn over and do not add extra olive oil, it will make your brinjal soggy)
Once golden brown allow to cool.

In a large dish layer your lettuce, cucumber, onion, brinjal, feta, roughly broken coriander and chickpeas.

Drizzle over a dressing made with
1 cup double cream yoghurt
1 grated clove garlic
1 small piece cucumber
1 teaspoon danya chutney
1 tablespoon sweet chilli sauce

Lastly add a Sprinkle of paprika over your yoghurt dressing.

*for a dairy free option use a dressing made with equal quantities of lemon juice and olive oil.

Enjoy