Grilled aubergine with pomegranate and chickpeas


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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.

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Products used in this recipe

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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.


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