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
4Tbsp.
sunflower oil
2 garlic cloves, crushed
1/2tsp.
ground cumin
2
x 400g tins chickpeas, drained and rinsed
1tsp.
ground coriander
1tsp.
Aleppo pepper, see GH Tip
1/2tsp.
ground cinnamon
280g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
