Name: Smoky Tahini Aubergine
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 null aubergine (cut in half after roasting); null glug olive oil (for drizzling); null to_taste salt (.); null to_taste black pepper (.); 1 bulb garlic (wrapped in baking paper); 240 g chickpeas (drained and cooked); 1 tsp smoked paprika (.); null glug olive oil (drizzle); 1 tsp ground cumin (.); null pinch salt (.); 4 tbsp tahini (.); null squeeze lemon (juice of); null pinch salt (.); null pinch black pepper (.); null glug olive oil (.); null splash water (for creamy consistency); 2 tbsp harissa (.); 60 g pomegranate seeds (.); 1 bunch mint (finely chopped)

Instructions

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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!