Aubergines are at their best when they are cooked until almost falling apart so the flesh melts in the mouth. If you don’t have a gas burner, you can do this in the oven under a preheated grill or on a barbecue
| Created by | Spinneys |
| Prep time | 30 minutes |
| Soaking time | Overnight |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 992 |
| Fat | 44.3g |
| Saturates | 5.5g |
| Protein | 39g |
| Carbs | 119.1g |
| Sugars | 17.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the chickpeas overnight. Place the soaked chickpeas, cinnamon sticks, bay leaves, cumin seeds and 1 teaspoon of salt in a saucepan. Cover with water and bring to a boil over a medium heat. Simmer gently until the chickpeas have softened, approx. 40 minutes. Drain and discard the spices.
Place the aubergines over a gas flame or under the grill of the oven and slowly char them, turning often until they are burnt and very soft. Place them in a bowl, cover with cling fi lm and set aside for 5 minutes. Carefully peel off the aubergines burnt skin to reveal the soft flesh. Run a knife down the aubergine to cut it into four long slices. Set aside.
Heat the oil in a frying pan or deep fryer.
Slice the bread (or wraps) into triangles and fry in the hot oil until golden brown and crispy on both sides. Drain on paper towels and set aside.
Place half the chickpeas in a blender along with the tahini, juice of 1 lemon, garlic cloves and 1 teaspoon of salt and blitz until smooth. Add a little water if it is too thick.
Toast the nuts in a dry pan over a medium heat until golden and fragrant.
When ready to serve, break the crispy bread into a shallow serving dish. Spread the smooth chickpea mixture on top and top with the yoghurt, whole chickpeas, aubergine, parsley, nuts and drizzle with the olive oil.
