We've coated aubergine in a sticky honey glaze and paired it with a herby, green sauce spiked with chilli and topped it with smoked almonds. Delish.
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Serves
4
Aubergine
Drained Cooked Chickpeas
Greek Yoghurt
Lemon
Garlic
Smoked Almond
Olive Oil
Salt
Black Pepper
For The Glaze:
Ground Coriander
Ground Cumin
Honey
For The Green Chilli Sauce:
Green Chilli
Mint
Parsley
Lemon
Serves
4
Aubergine
Drained Cooked Chickpeas
Greek Yoghurt
Lemon
Garlic
Smoked Almond
Olive Oil
Salt
Black Pepper
For The Glaze:
Ground Coriander
Ground Cumin
Honey
For The Green Chilli Sauce:
Green Chilli
Mint
Parsley
Lemon
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Step 1.
Heat the oven to 220ºC. Slice the aubergines in half lengthways, then slice each in half again into 3 long wedges, tip onto a baking tray and sprinkle with salt. Wrap the garlic bulb in foil and snuggle onto the tray. Bake for 30-40 mins.
Step 2.
Meanwhile, make the green sauce by either blitzing or finely chopping the green chilli and herbs, saving a few herbs for the top. Add the juice of the lemon and enough olive oil to make it a drizzle-able consistency. Taste and season with salt and pepper.
Step 3.
Whisk the ingredients for the glaze together in a large bowl with 4 tbsp of olive oil, season well. Tip the yoghurt into a separate bowl.
Step 4.
Once the aubergine is charred and soft, remove the garlic from the tray and tip the aubergine into the glaze bowl. Toss well until sticky and coated. Drain the chickpeas and add to the baking tray the aubergine was on, toss with a tbsp of olive oil and return to the oven for 10 mins.
Step 5.
Cut the top from the bulb of garlic and squeeze the flesh from the skin and into the yoghurt, add the juice of half of the lemon and mix well.
Step 6.
Tip the chickpeas into the bowl with the aubergine and toss well.
Step 7.
Spread the garlic yoghurt onto a platter, top with the charred sticky aubergines and chickpeas, spoon over the green chilli sauce and scatter with the extra herbs and smoked almonds. Serve with flatbreads.
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