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Aubergine + Chickpeas On Herby Yoghurt
Packed with over 50% of your daily dose of fibre, this isn’t just a delicious plate of food, it’s good for you, too. Scoop it up with warm pittas for an effortless weeknight dinner or pair it with fluffy couscous for the perfect meal prep.
Ingredients
Ingredients
- olive oil
- aubergine, sliced into rings
- salt + pepper
- garlic cloves, peeled + diced
- cumin powder
- coriander powder
- turmeric
- tomato purée
- water
- tin of chickpeas, drained + rinsed
- sun-dried tomatoes, roughly chopped plus some oil from the jar
- wholemeal pittas to serve (optional)
For the yoghurt dip:
- plant-based greek yoghurt
- lemon juice
- garlic clove, peeled + grated
- fresh dill, roughly chopped
- fresh parsley, roughly chopped
Method
- 1
Heat a generous glug of olive oil in a frying pan on a medium heat. Once hot add the aubergine rings, season with salt and fry for 10 minutes, turning halfway until golden brown on both sides. Then transfer the aubergine slices to a plate.
- 2
Return the pan to the heat, add the garlic and fry for 2 minutes. Stir in the cumin, coriander and turmeric and fry for 1 minute.
- 3
Add the tomato purée and cook for 2 minutes, then pour in the water along with the chickpeas and pinches of salt and pepper. Simmer on a low heat for 10 minutes.
- 4
Stir in the sun-dried tomatoes, a drizzle of oil from the jar, and the fried aubergine until everything’s well combined.
- 5
In a small bowl combine all of the yoghurt dip ingredients along with pinches of salt and pepper, saving a few herbs to top with later.
- 6
To plate up, spread most of the yoghurt dip all over a serving plate, spoon the aubergine and chickpea mixture on top. Then top with the remaining yoghurt dip, a drizzle of oil and a sprinkling of herbs. Serve with pittas, if you like.
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Community reviews
Rated 5 out of 5 from 3 reviews
- Sarah
“amazing flavours!”
- brookelyn
“prep time is definitely more than 5 minutes! but its a very easy recipe and unbelivably tasty. I recomend making the yoghurt dip prior starting cooking as it allows you to focus on cooking more. It can be a bit overwhelming trying to juggle cooking and making the dip”
- ashley Bailey
“the taste of the broth was insane! loved it!”