Lebanese roasted baby aubergine & chickpeas with whipped tahini yogurt
I’m an absolute sucker for a cute veg or a veg I’ve never tried before, so when I saw these baby aubergines in a supermarket in France, I just couldn’t not buy them! They are a dream to roast, and pair beautifully when spiced with zaatar and served with a creamy, dreamy tahini yogurt.
A quick simple recipe that doesn’t require hours slaving away in a kitchen and an absolute show stopper for a summer get together.
PREP TIME
10 minutes
COOK TIME
55 minutes
INGREDIENTS
21
Serves: 2-3
Ingredients
- 6 pieces6 pieces6 pieces Eggplant (Aubergine), baby
- 2.5 tsp2.5 tsp2.5 tsp Za'atar
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 cup1 cup1 cup Organic Coconut Yogurt, Plain - Cocojune, (any brand)
- 3 Tbsp3 Tbsp3 Tbsp Tahini
- 222 Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 0.333 tsp0.333 tsp0.333 tsp Black Peppercorns, Ground Fresh
- 400 grams400 grams400 grams Chickpeas, cooked
- 111 Lemon, zest
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 0.50.50.5 Pomegranate, seeds
- 40 grams40 grams40 grams Pine Nuts, toasted
- 1 bunch1 bunch1 bunch Parsley, Flat Leaf, chopped
whipped tahini yogurt
crispy chickpeas
to serve
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- - Preheat the oven to 170c fan assisted.
- -Place all the ingredients for aubergine marinade in a small bowl & mix together. Slice the aubergines in half. Cut the flesh of the aubergines in a criss-cross pattern but don’t cut through the skin and gently brush with the marinade. Sit flesh side up in a baking dish. Then bake in the oven for 45-50 mins until tender.
- - Drain the chickpeas and pat dry with a kitchen towel. Drizzle over the olive oil, lemon zest & salt. Bake for 25 mins until golden & crispy. If your pine nuts aren’t already toasted, you could push the chickpeas to the side and add them for the last 5 mins.
- - Place all the ingredients for the whipped tahini yogurt in a bowl & whip together with a fork.
- - To arrange, spread the whipped tahini yogurt evenly across a large plate, sprinkle the majority of the chickpeas into the center, arrange the aubergine on top.
- -Then sprinkle over the rest of the chickpeas, fresh herbs, pine nuts & pomegranate.
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About This Recipe
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Dairy Free Egg Free Gluten Free Grain Free Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 1334 |
| Fat: | 78 g |
| Carbohydrates: | 129 g |
| Protein: | 39 g |
| Cholesterol: | 0 g |
| Sodium: | 3596 mg |
| Fiber: | 31 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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