Roasted Aubergine with Chickpeas and Yoghurt

• 1 kgaubergines, cut into 4 cm chunks
• 1red onion, cut into thin wedges
• 5 tbspolive oil
• 2 tspground cumin
• 1 tspground coriander
• 1/2 tspchilli flakes
• 2 x 400gtins chickpeas, drained and rinsed
• 250gcherry tomatoes
• 80gpomegranate seeds
• 15gmint, leaves picked and torn
• 15gflat-leaf parsley, roughly chopped
• fine salt
• black pepper
• 300gGreek yoghurt
• 2 tbsptahini
• 1garlic clove, crushed
• 30 mllemon juice
• 4flatbreads, about 60 g each

Method

1. 1Heat the oven to 220C (200C fan). Cut the aubergines into 4cm chunks and the onion into wedges and tip them onto your largest roasting tray with 4 tablespoons of the olive oil, the cumin, ground coriander, chilli flakes, a teaspoon of salt and plenty of black pepper. Toss until every piece is coated; aubergine drinks oil, so use your hands to spread it around.
2. 2Spread out in a single layer, using two trays if it is crowded, and roast for 25 minutes until the aubergine is deep brown at the edges, soft all the way through and starting to collapse.
3. 3While it roasts, tip the chickpeas onto a clean tea towel and rub them dry, then toss with the last tablespoon of oil and a pinch of salt. Drying them helps the oil and spices cling.
4. 4Scatter the chickpeas and cherry tomatoes over the aubergine, shake the tray and roast for 10 minutes more until the chickpeas are hot and the tomatoes have softened and burst.
5. 5Make the yoghurt while the tray finishes. Stir the Greek yoghurt with the tahini, garlic, 15 ml lemon juice and half a teaspoon of salt. Taste; it should be sharp and properly garlicky. Loosen with a splash of water if it is too thick to spread.
6. 6Put the flatbreads on the oven shelf for the last 2 minutes until warm and puffed.
7. 7Spread the yoghurt over a platter or divide between plates. Pile the aubergine, chickpeas and tomatoes on top with any juices from the tray, spoon over the remaining 15 ml lemon juice and scatter with the pomegranate seeds, mint and parsley. Serve with the flatbreads for scooping.

Per serving

kcal

697

protein

26.4g

fibre

20.1g

carbs

81.6g

fat

29.9g