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Aubergine isn’t usually considered a salad ingredient, but why not? They are at their best in the summer – and what better way to celebrate their glorious simplicity than with a fresh and healthy salad!

Aubergines are a great source of fibre, and rich in antioxidants thanks to their vibrant purple skin. Their meaty texture makes any dish interesting – try tossing them into a summer salad to create your own packed lunch that won’t packed on the pounds.

This easy recipe will serve 2 people and takes minutes to prepare.


2 aubergines

1 x 400g can chickpeas

100g feta cheese, crumbled

1 red onion, finely diced

Handful of fresh mint, chopped

For the dressing:

1 tsp smoked paprika

1 tsp ground cumin

¼ tsp chilli powder

Juice ½ lemon

1 tbsp balsamic vinegar

6 tbsp olive oil



  1. Mix together all the dressing ingredients in a jar and shake well.
  2. Slice the aubergines thickly and lightly brush with the dressing (or you can leave to marinade for a few hours for more flavour).
  3. Sprinkle one side of the aubergine slices with salt and pepper and cook under a grill for about 8 minutes until browned. Turn over, and cook the other side. Cut each slice into quarters.
  4. Tip the drained chickpeas into a large bowl, then add the aubergine, feta, mint and red onion.
  5. Ideally, leave to marinade for up to 24 hours to let the flavours develop. If you can’t resist, it is also delicious to eat immediately.


the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.