Smoky Tahini Aubergine
These tender aubergines are roasted to perfection and topped with a creamy garlic tahini dressing, crispy chickpeas, and fresh pomegranate seeds. This healthy and flavorful dish is ridiculously good.
Instructions
- 1
Preheat oven to 180°C/356°F.
- 2
Wrap the garlic (1 bulb) in baking paper, then bake for 40 minutes.
- 3
Place aubergine (4) on a baking tray and drizzle with [glug olive oil], [to_taste salt], and [to_taste black pepper]. Massage in the seasoning and bake for 50 minutes.
- 4
Drain the chickpeas (240 g) and add them to a separate bowl with smoked paprika (1 tsp), [pinch salt], a [glug olive oil], and ground cumin (1 tsp). Mix together and place on a baking tray with a [pinch salt]. Bake for 30 minutes.
- 5
In a separate bowl, spoon in your tahini (4 tbsp), a [squeeze lemon], a [pinch salt] and [pinch black pepper] and a [glug olive oil]. Set aside.
- 6
Remove your garlic (1 bulb) from the oven and squeeze out the roasted garlic. Finely chop to create a paste and place it in your tahini bowl. Mix this all together with a [splash water] until you get a creamy consistency. This is your tahini paste.
- 7
Remove your aubergine (4) from the oven and cut in half.
- 8
Once your [chickpeas] are ready its time to plate up. Place your sliced [aubergine] on a plate and drizzle with [tahini paste], harissa (2 tbsp), crispy [chickpeas], pomegranate seeds (60 g), and finely chopped mint (1 bunch). Tuck in!
Nutrition Facts
Per portion