For a tasty veggie midweek meal, we love baked aubergines. They turn into the most wonderfully jammy texture and have a lovely flavour from the garlic and cumin. Frying chickpeas with spices is a great way of giving them a crispy shell. They also make a tasty topping for baked potatoes.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
351
Ingredients
4 aubergines
4 Tbsp. sunflower oil
2 garlic cloves, crushed
1/2 tsp. ground cumin
2 x 400g tins chickpeas, drained and rinsed
1 tsp. ground coriander
1 tsp. Aleppo pepper, see GH Tip
1/2 tsp. ground cinnamon
280 g jar chargrilled peppers in oil, drained and sliced
4 heaped tbsp dairy-free coconut yogurt alternative
large handful coriander, leaves picked
lemon wedges, to serve
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Halve aubergines lengthways and score flesh in a criss-cross pattern with a small knife, taking care not to cut through the skin. Mix 2tbsp oil with the garlic, cumin and a pinch of salt and brush on to the flesh. Put cut-side up on a baking tray and roast for 30min, or until tender and golden.
Step 2Heat a large, non-stick frying pan over medium-high heat. Add the drained chickpeas and dry-fry for 3-4min, stirring occasionally, until all excess moisture has evaporated. Add remaining 2tbsp oil, the ground coriander, Aleppo pepper, cinnamon and a pinch of salt and fry for 10min, stirring frequently, until golden and fragrant. Stir through the peppers and cook for 1min.
Step 3Put 2 aubergine halves on each plate and top with spiced chickpea mixture and a spoonful of coconut yogurt alternative. Scatter over coriander and serve with lemon wedges for squeezing over.
GH TIP: Also known as pul biber, Aleppo pepper is a Turkish condiment of dried red pepper flakes, milder than chilli flakes. Sprinkle a little over avocado on toast for a gentle kick of spice, or scatter over tofu before grilling.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
