Recipe: Roast Aubergine & Chickpea Salad

This month we’re trialing a number of recipes from the interesting new cookbook by Helen Thomas; The Aubergine Cookbook– look out for our review at the end of the month and for your chance to win a copy but over the next couple of weeks we’re delighted to give you a sneak peak of what you can expect.

This recipe, taken from the new book, is a a fantastically versatile recipe; it’s filling enough to be a main, includes incredible textures and combinations of flavours that it would make for an interesting starter or side dish, and it’s amazingly simple to do and takes next to no-time to make; so if you’re short on time but looking for something super scrumptious, interesting and a delight to make and eat then this recipe is a winner. Helen has also provided some interesting swaps and additions you can make at the end. Let us know what you think.

Serves: 4 | Preparation time required: 15 minutes | Cook time: 20 minutes

You’ll need:

2 aubergines (eggplants), trimmed
3 tbsp olive oil
2 tbsp harissa
1 radicchio, trimmed and separated into leaves
Balsamic vinegar, for drizzling
1 x 400g/140z can (1 and 1/2 cups) of chickpeas, rinsed and drained
1 small red onion, diced
75g/30z wild rocket or baby spinach
A handful of flat-leaf parsley, finely chopped
60g/20z feta cheese, crumbled
Seeds of 1/4 pomegranate

For your yoghurt and tahini dressing:

240g/8oz (1 cup) natural yoghurt
2 tbsp tahini
1 garlic clove, crushed
2 tbsp olive oil
1 lemon- grated for zest and juiced
sea salt
finely ground black pepper

Method:

Preheat the oven to 190ºC, 375ºF, gas mark 5.
Make the yoghurt and tahini dressing; mix all the ingredients together in a bowl
Cut the aubergines into thin slices lengthways. Mix the olive oil and harissa and brush over both sides of the slices. Arrange on a baking tray and cook in the oven fir about 20 minutes until golden brown and tender
Meanwhile, lightly oil a griddle pan and place over a high heat. Add the radicchio and cook for 2-3 minutes until slightly charred on both sides. Remove from the pan and drizzle with balsamic vinegar.
Put the roasted aubergines in a large bowl with the warm radicchio, chickpeas, red onion, rocket/spinach, and herbs. Lightly toss everything together and drizzle the yoghurt and tahini dressing over the top. Serve warm, scattered with feta and pomegranate seeds.

Helen’s suggestions:

Add some toasted seeds or chopped hazelnuts and pistachios
Use red or white chicory instead of radicchio
Try coriander instead of parsley
Substitute canned cannellini or butter beans for the chickpeas
Add roasted sweet peppers and courgettes
Serve with griddled halloumi cheese
Serve with warm pitta triangles

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