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.
10 minutes
55 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1332 |
| Fat: | 78 g |
| Carbohydrates: | 129 g |
| Protein: | 39 g |
| Cholesterol: | 0 g |
| Sodium: | 3595 mg |
| Fiber: | 31 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
Serves: 2-3
Ingredients
- 6 pieces6 pieces6 pieces Aubergine (Eggplant), 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 Plain Cocojune Organic Coconut Yogurt, (any brand)
- 3 Tbsp3 Tbsp3 Tbsp Tahini
- 222 Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes
- 0.333 tsp0.333 tsp0.333 tsp Ground Fresh Black Peppercorns
- 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 Flat Leaf Parsley, chopped
whipped tahini yogurt
crispy chickpeas
to serve
Process
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.
Add a Note
My Notes:
About This Recipe
Dairy Free Egg Free Gluten Free Grain Free Pescetarian Plant Based Salads Shellfish Free Vegan Vegetarian Whole30Recommended for You
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