Grilled aubergine with pomegranate and chickpeas

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 224 Kcal, 8g Protein, 16g Carbohydrates, 13g Fat


  • To prepare the aubergines
  • 2 aubergines, halved lengthwise, firmly scored crosswise (approx. 1 cm deep)
  • 1 garlic clove, halved
  • 2 tbsp sesame oil
  • 0.25 tsp salt
  • Filling
  • 2.5 tbsp tahini
  • 1 pomegranate, half of the seeds removed and set aside, half of the juice squeezed out
  • 2 tsp harissa
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • To serve
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 80 g plain yoghurt
  • 0.5 bunch flat-leaf parsley, roughly chopped

View these products


  • To prepare the aubergines

    Rub the garlic into the aubergines and brush with oil, season with salt.
  • Charcoal/gas/electric grill

    Grill the aubergines over/on a medium heat (approx. 200°C) for approx. 15 mins. on each side.
  • Filling

    Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.
  • To serve

    Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home