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Roasted Aubergine with Herbed Tahini Yogurt & Crispy Chickpeas

Softly baked aubergine topped with a creamy but punchy dressing of tahini, yogurt, coriander and mint. Finished with a scattering of crispy baked chickpeas.

Course Main Course, Side Dish, Salad, Starter, Lunch
Cuisine Mediterranean, Middle Eastern, Vegetarian, Vegan, North African, World
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 2 - 4
Author Moorlands Eater

Ingredients

For the crispy chickpeas

  • 240 g cooked chickpeas equivalent to a standard 400g tin, drained
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp garlic granules optional
  • salt and black pepper to taste

For the aubergines

  • 2 medium aubergines
  • salt
  • 2 tbsp olive oil
  • 0.5 tsp ground cumin

For the herbed tahini yogurt

  • 60 g tahini sesame paste
  • 60 g plain yogurt thick, Greek style if possible
  • 2 cloves garlic grated or finely chopped
  • 1 tsp ground cumin
  • ½ tsp paprika optional
  • salt and black pepper to taste
  • 1 lemon juice only
  • 1 large handful mint leaves
  • 1 large handful coriander any tough stems removed

To serve

  • za'atar spice blend, sumac or ground cumin
  • coriander and/or mint roughly chopped or torn

Instructions

Crispy chickpeas

  1. Preheat the oven to 220C/200 fan/Gas 7

  2. Rinse and drain the chickpeas then put them on kitchen paper or a clean tea towel. Gently rub to dry the chickpeas and remove their skins: this will help them get crispier.

  3. In a bowl, stir together the olive oil and seasonings.

    Add the chickpeas and stir to coat them.

  4. Spread the chickpeas onto a shallow baking tray (line the tray with greaseproof paper or baking parchment if it isn't non-stick).

  5. Bake for 20-25 minutes until the chickpeas are brown and crispy, stirring occasionally so they cook evenly. Note: can burn easily so check every 4 minutes after the first 10 minutes.

    Set aside when done.

Aubergines

  1. Cut the aubergines in half from top to bottom, leaving the stem and base in tact.

  2. Cut a crisscross pattern into the cut side of each aubergine half without going through the skin.

    Rub each half with a pinch of salt.

  3. Heat 1½ tbsp of the oil in a large frying pan.

    Place the aubergine halves cut side down in the pan and cook until golden brown (do this in batches if your pan isn't big enough to hold them all).

    Put cut side up on a baking tray, sprinkle with the cumin & drizzle with the remaining ½ tbsp of olive oil.

  4. Put the baking tray in the oven (still at 220C/200 fan/Gas 7 from cooking the chickpeas) and roast until the aubergines are very soft or done to your liking (20-30 min).

Herbed tahini yogurt

  1. Put the tahini, yogurt, garlic, cumin, paprika if using, salt and pepper in a blender or suitable container if using a stick blender.

    Add HALF the lemon juice and whizz until smooth.

    Taste and add more seasoning or lemon juice if liked.

    Blend in a little water if the dressing seems too thick.

  2. Add the mint and coriander then blend again: don't make it completely smooth this time as it's much nicer with flecks of herbs still visible.

    Taste again and season as necessary

Serving

  1. Put the warm roasted aubergine halves onto a platter or individual plates.

    Drizzle over the dressing and scatter over the crispy chickpeas.

    Sprinkle with the za'atar or other suggested spices plus the chopped herbs.

    Serve straight away.

Recipe Notes

Once cold, the chickpeas can be stored in a jar. They'll lose some of their crispness after 1 day, but will still be good to eat for a few days.

The dressing can be made in advance and stored in the fridge. Best eaten within 2 days.