Ingredients
- 3 medium aubergines, halved lengthwise
- 2 tbsp olive oil
- Salt & pepper
- 1 pack Merchant Gourmet Jumbo Chickpeas
- 1 garlic clove, minced
- 1 tsp ground cumin
- 1 tbsp olive oil
- Zest and juice of 1 lemon
- Salt & pepper
- 2 tbsp fresh mint, chopped
- 500g Greek yogurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove, grated or finely minced
- Pinch of salt
- Water to thin (if needed)
- Toasted pine nuts
- Extra Virgin Olive Oil
For the Chickpeas:
For the Yogurt-Tahini Base:
To garnish:
Instructions
- Establish a bed of hot coals or preheat your bbq to a medium high heat. Then, place the aubergines onto the grill directly over the heat. Flip and continue cooking for 10–15 minutes until the flesh is soft and the skin has charred and browned.
- Dress the chickpeas: In a large bowl, toss together chickpeas, garlic, cumin, salt, pepper, lemon zest, lemon juice, and chopped mint along with a good glug of olive oil. Set aside.
- Make the yogurt-tahini base: In a bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt. Add a little water if it’s too thick aim for a creamy but spreadable texture.
- Assemble the dish: Spread a generous layer of the yogurt-tahini base on your serving plate. Slice the grilled aubergines 2/3 of the way down and press them open, before placing them on top of the yoghurt.
- Spoon over a generous amount of chickpeas. Then finish with a drizzle of oil, toasted pine nuts and some freshly chopped mint.
