Charred Aubergine with Herby Chickpeas & Yoghurt Tahini

Smoky charred aubergines, creamy yoghurt tahini and zesty Merchant Gourmet Jumbo Chickpeas come together in this vibrant summer dish. Topped with fresh mint and toasted pine nuts, it's a simple yet impressive recipe that's perfect for barbecues, garden lunches and easy entertaining.


30 minutes Serves 3-4 Beginner
Charred Aubergine with Herby Chickpeas & Yoghurt Tahini
Ingredients
  • 3 medium aubergines, halved lengthways
  • 3 tbsp olive oil
  • 1 pouch Merchant Gourmet Jumbo Chickpeas
  • 2 garlic cloves, 1 minced and 1 finely grated
  • 1 tsp ground cumin
  • 2 lemons, zest and juice
  • 500g Greek yoghurt
  • 2 tbsp tahini
  • Salt and black pepper
  • 2 tbsp fresh mint, chopped, plus extra to serve
  • Toasted pine nuts, to serve
  • Extra virgin olive oil, to serve

Shop the recipe

Jumbo Chickpeas
Jumbo Chickpeas
240G
  1. Prepare a barbecue with a medium-high heat, or preheat a griddle pan.
  2. Brush the aubergines with olive oil and season with salt and pepper. Place cut-side down directly over the heat and cook for 10–15 minutes, turning occasionally, until softened and deeply charred.
  3. Meanwhile, make the chickpea topping. In a large bowl, combine the Jumbo Chickpeas, garlic, cumin, lemon zest, lemon juice, olive oil and chopped mint. Season well and mix together.
  4. In a separate bowl, whisk together the Greek yoghurt, tahini, lemon juice, garlic and salt. Add a splash of water if needed to create a smooth, spreadable consistency.
  5. Spread the yoghurt tahini mixture generously across a serving platter.
  6. Slice each aubergine around two-thirds of the way through and gently press open. Arrange over the yoghurt base.
  7. Spoon over the herby chickpeas and any dressing from the bowl.
  8. Finish with toasted pine nuts, fresh mint and a generous drizzle of extra virgin olive oil before serving.

More recipes

View all

FOLLOW THE FLAVOUR

Scroll. Save. Savour.

@merchantgourmet
United States

Your location is set to United States