Grilled Aubergine with Pomegranate, Pistachios and Tahini

• 4aubergines, halved lengthways
• 1 tspground cumin
• 1 tspsmoked paprika
• 3 tbspolive oil
• 1garlic clove, finely grated
• 3 tbspcold water
• 4 tbsptahini
• 45 mllemon juice (about 1 large lemon)
• 240 gdrained chickpeas (from a 400 g tin), rinsed
• ½ tspdried chilli flakes
• 1 tbspolive oil
• 1 tspground coriander
• Fine salt and black pepper
• 4flatbreads, warmed (optional)
• 80 gpomegranate seeds
• 50 gshelled pistachios, roughly chopped
• 15 gfresh flat-leaf parsley leaves, hand-torn
• 10 gfresh mint leaves, hand-torn
• 1lemon, cut into wedges (optional)

Method

1. 1Heat the oven to 220°C/200°C fan and line two large baking trays.
2. 2Score the cut side of each aubergine half in a deep crosshatch pattern, taking care not to cut through the skin.
3. 3Mix the 3 tbsp olive oil, cumin and smoked paprika together, then brush generously over the cut sides of the aubergines. Season well with salt and pepper.
4. 4Arrange the eight aubergine halves cut-side up across both trays. Roast for 35–40 minutes until a knife slides easily through the centres. Heat the grill to high and grill each tray briefly for 2–3 minutes until the edges catch, watching closely.
5. 5While the aubergines roast, 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. 6In the same pan, warm the remaining 1 tbsp 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. 7Whisk 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. 8Arrange the grilled aubergine halves on a large serving platter and spoon the spiced chickpeas alongside.
9. 9Drizzle the tahini generously over the aubergines, letting it pool into the scored flesh.
10. 10Scatter over the pomegranate seeds, toasted pistachios, hand-torn parsley and mint.
11. 11Serve immediately with the optional warm flatbreads and lemon wedges if using.

Per serving

kcal

466

protein

13.5g

fibre

17.2g

carbs

41.1g

fat

29.9g