Grilled aubergine with chickpea mash
Photo by Babiche Martens
A recent meal at Te Motu on Waiheke Island reminded me how delicious aubergine and chickpeas work together. The chef had created a gorgeous entree for the Friday night fixed menu. Inspired, I came home and created this aubergine and chickpea mash salad. Simply add tahini, garlic, lemon and herbs and it is ready in minutes. This salad makes a great accompaniment or is divine spread on a slice of baguette. The creamy texture of Greek-style yoghurt rounds it off perfectly.
|1||Aubergine, sliced lengthways|
|1 can||Chickpeas, approx 390g|
|2||Garlic cloves, crushed|
|1||Green chilli, finely sliced|
|½ cup||Chopped fresh herbs, mint and coriander|
|1||Lemon, zest and juice|
|1||Orange, zest ½ the orange, and segment the whole|
|1 drizzle||Olive oil|
|1 bowl||Greek yoghurt, to serve|
|½ cup||Fresh coriander, to garnish|
- Rub the aubergine slices with oil and season well. Heat a griddle pan or frying pan to a high heat. Cook the slices for 3 or 4 minutes each side until brown and golden. Set aside to cool.
- In a large bowl place the chickpeas, tahini, garlic, chilli, mint, coriander, lemon and orange zest. Mash roughly with a fork to combine, breaking up the chickpeas. Add a drizzle of olive oil and season with salt and pepper.
- Place the aubergine slices on a platter and spoon over the chickpeas mixture. Serve with segments of orange, dollop of yoghurt and garnish with extra coriander leaves.