Aubergine and Chickpeas

I always say, if I had to choose to have just one cookery book, it would definitely be  Eat by Nigel Slater. I just love his approach to food and cooking, his frugal, seasonal, simple no-fuss, but innovative and always delicious food. So, this book is never far away from me and I constantly refer to it either for recipes or just for inspiration.

One of my absolute favourite recipe from it is  an Aubergine and Chickpea dish. It’s embarrassingly easy to make, but it always gets a ‘wow’ reaction from everyone who tries it. The main thing is to season the dish well, as both of the main ingredients (chickpeas and aubergines are rather bland by nature). You can eat it as a main or make it as a starter on its own or on a slice of good toasted bread.

Aubergine and Chickpeas

AUBERGINE AND CHICKPEAS

(Recipe is taken from Eat book by Nigel Slater)

Ingredients:

1 large aubergine

1 400g can of chickpeas

sprig of fresh rosemary, chopped

2 garlic cloves

black pepper and salt to taste

Method:

  1. Slice an aubergine into thick rounds and place them in a single layer in a grill pan or on a baking sheet. Brush with olive oil, scatter with a tablespoon of chopped rosemary needles, salt, black pepper and 2 cloves of finely crushed garlic. Cook under an overhead grill, adding a little more oil as necessary, for 10 minutes or so, until the aubergine is golden brown and tender. Turn each piece and allow to brown lightly on the other side.
  2. Drain a can of chickpeas and warm half the contents in a small pan with a little olive oil, salt and some black pepper. Blitz in a blender or food processor with half the grilled aubergine to give a soft, quite smooth puree. Fry the reserved chickpeas for a few minutes in a little oil in a pan tip hot, then stir, whole, into the puree. Correct the seasoning then serve with the warm, grilled aubergine and some bread.

From a long experience cooking this dish, I can say that sometime, I found the grilled aubergines can be a bit dry, so I prefer to bake them in the oven instead. It takes a bit longer then grilling, but the end result is much better. Also, the puree can also come out a bit dry, in this case, just simply add more olive oil/splash of water. You can play around with adding some spices or herbs you like. Serve any green veg or chunky potato chips on the side.

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2 thoughts on “Aubergine and Chickpeas

  1. I adore eggplant, but I never thought of serving them with chickpeas. This makes a lot of sense though! I often have hummus and baba ganoush together, so of course this would be amazing 😀

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