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Silky roasted aubergine and crispy chickpeas, drizzled with a zesty tahini and lime yoghurt and finished with a crunchy topping of golden shallots, toasted almonds, pumpkin seeds and a kick of chilli. It's naturally plant-based, and the chickpeas, nuts and seeds bring plenty of protein and fibre.
Aubergine
Crunchy topping
Yoghurt
1.
Heat the oven to 220c (200c fan).
2.
Score the cut side of each aubergine half in a criss-cross pattern, without cutting through the skin. Put them cut-side up on the baking tray, brush with most of the oil and roast for 15 minutes.
3.
Add the chickpeas to the tray and roast until the aubergine is soft and golden and the chickpeas are crisp (20 minutes).
4.
Meanwhile, heat the remaining oil in the frying pan over a medium heat. Cook the shallots until golden and starting to crisp (6–8 minutes). Add the pumpkin seeds, almonds and chilli powder, and toast, stirring, until the almonds are lightly golden (2 minutes).
5.
Mix the yoghurt, tahini, lime juice, garlic powder, salt and pepper.
6.
Arrange the aubergine and chickpeas on plates, spoon over the yoghurt and scatter with the crunchy topping.
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Storage information
Store the aubergine and chickpeas, the yoghurt and the topping separately. Keep the aubergine, chickpeas and yoghurt in the fridge for up to 2 days, and the topping in an airtight container at room temperature for up to 3 days. Reheat the aubergine until piping hot, or eat at room temperature. Not suitable for freezing.
Tip
As a side for 4: Leave out the chickpeas and serve half an aubergine per person with the yoghurt and topping. It goes well with grilled chicken, lamb kebabs or fish.
Cost-saving tips
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