Whole roasted eggplant with chickpeas & tahini yoghurt recipe - Choithrams

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Calories
289.8

Fat
11.9g

Saturates
1.6g

Protein
12.3g

Carbs
39.1g

Calories
289.8
Fat
11.9g
Saturates
1.6g
Protein
12.3g
Carbs
39.1g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
289.8
Fat
11.9g
Saturates
1.6g
Protein
12.3g
Carbs
39.1g

Whole roasted eggplant with chickpeas & tahini yoghurt

Prep Time
15 Mins
Cook Time
60 Mins
Serves
4

About

This makes an impressive vegetarian centrepiece dish and is full of goodness to boot.

Ingredients

5 tbsp Olive oil
4 large Eggplant
800g Chickpeas (canned, drained)
2 cloves Garlic (peeled, minced, divided)
2 tsp Garam masala
1 medium Lemon (juice and zest)
70g Tahini
70g Greek style yoghurt

Method

Pre-heat the oven to 180°C/160°C fan-forced. Place the eggplants on a baking tray and rub all over with olive oil. Roast for 40 minutes, turning a couple of times.
In a large bowl, toss the chickpeas, one clove of garlic, garam masala and lemon zest together with a tablespoon of oil. Pour the chickpeas onto the baking tray with the eggplants and roast for 20 minutes more, shaking halfway through.
Whisk the yoghurt, tahini and lemon juice together in a small bowl and stir in the rest of the garlic.
Serve each eggplant with crispy chickpeas piled on top and a drizzle of tahini yoghurt.

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Supervalu Chickpeas 400g

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Everest Garam Masala 100g

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Mounir Bissat Tahini 350g

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Balade Greek Style Yogurt Low Fat 450g

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