Grilled Aubergine with Pomegranate, Pistachios and Tahini

Ingredients

• 4 aubergines, halved lengthways
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 garlic clove, finely grated
• 3 tbsp cold water
• 4 tbsp tahini
• juice of 1 large lemon
• 1 x 400g tin chickpeas, drained and rinsed
• ½ tsp dried chilli flakes
• 1 tbsp olive oil
• 1 tsp ground coriander
• 4 flatbreads, warmed, to serve
• 80g pomegranate seeds, to serve
• 50g shelled pistachios, roughly chopped, to serve
• 15g fresh flat-leaf parsley, leaves picked, to serve
• 10g fresh mint, leaves picked, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Heat your grill to its highest setting and line a large baking tray with foil.
2. Score the cut side of each aubergine half in a deep crosshatch pattern, taking care not to cut through the skin.
3. Mix the olive oil, cumin and smoked paprika together, then brush generously over the cut sides of the aubergines. Season well with salt and pepper.
4. Place the aubergines cut-side up on the tray and grill for 20–25 minutes, until the flesh is deeply golden, collapsing and charred at the edges.
5. While the aubergines grill, toast the pistachios in a dry frying pan over a medium heat for 3–4 minutes until golden and fragrant, then tip onto a board and roughly chop.
6. In the same pan, warm the olive oil over a medium-high heat, add the chickpeas, ground coriander and chilli flakes, and cook for 5–6 minutes, shaking the pan often, until the chickpeas are crisp and lightly golden. Season well.
7. Whisk the tahini, lemon juice, grated garlic and cold water together in a small bowl until smooth and pourable — it will seize and then loosen as you whisk. Season to taste and add a splash more water if it feels too thick.
8. Arrange the grilled aubergine halves on a large serving platter and spoon the spiced chickpeas alongside.
9. Drizzle the tahini generously over the aubergines, letting it pool into the scored flesh.
10. Scatter over the pomegranate seeds, toasted pistachios, parsley and mint leaves. Finish with a squeeze of lemon over everything.
11. Serve immediately with warm flatbreads and lemon wedges on the side.