1. Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute. 2. Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes. 3. Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin. 4. Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing. 5. Serve immediately. 6. Notes: Moroccan spice mix is available in the herb and spice section at the super market. ---------------------------------------------------------------------------
Nutrition
Ingredients
