Whole Roasted Aubergine with Spiced Chickpeas & Tahini Sauce Recipe | Abel & Cole
Whole Roasted Aubergine with Spiced Chickpeas & Tahini Sauce
Clock Image
Prep: 15 mins
Cook: 50 mins
There’s more than one way to cook an aubergine. In this chilli-spiked recipe they’re roasted till creamy and topped with crisp chickpeas and a lemony tahini sauce.
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Ingredients you'll need
Recipe Ingredients Image
  • 2 aubergines
  • A 400g tin of chickpeas
  • A pinch of chilli flakes
  • 1 tsp ground cumin
  • 1 lemon
  • A 40g sachet of tahini
  • 1 garlic clove
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 2 tbsp cold water
You'll need
  • A couple of baking trays
  • Sieve
  • A couple of bowls
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Put the whole aubergines on a baking tray and slide into the oven. Roast for 50 mins till soft in the middle.

  • 3.

    While the aubergines roast, drain and rinse the chickpeas. Tip into a bowl. Pour in 2 tsp olive oil. Sprinkle in 1 tsp of the ground cumin and a pinch of chilli flakes (our chilli flakes are hot so use as much or as little as you like). Season well with salt and pepper.

  • 4.

    Pour the spiced chickpeas onto a baking tray in a single layer. Slide into the oven below the aubergines. Roast for 25 mins till crispy. Toss halfway through the cooking time.

  • 5.

    Juice half the lemon (keep the other half for later). Peel and crush the garlic clove. Whisk the lemon juice and the crushed garlic with the tahini and 2 tbsp cold water. Season.

  • 6.

    Check the aubergines are cooked by carefully squeezing the widest part. Cook a little longer if they feel firm.

  • 7.

    Split the aubergines in half like a jacket potato. Sprinkle on a little salt. Add a handful of baby leaf spinach. Scatter over some crispy roasted chickpeas. Drizzle over the tahini sauce. Serve with the remaining lemon cut into wedges.

  • Tip

    Some like it hot
    Use your left over chilli flakes left to make your own chilli sauce. Bring 4 tbsp white wine vinegar and 4 tbsp water to a simmer with a crushed garlic clove. Add the chilli flakes and 2 tbsp honey. Squeeze in lime juice to taste.