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Roasted aubergine and crispy chickpea salad with tahini tofu dressing
Serves 4 Starters and mains
Ingredients
- 2 medium aubergines, approx. 350g each
- 4tbsp extra virgin olive oil
- 1 x 400g can chickpeas, drained and dried
- grated zest 1 lemon
- 1⁄4tsp smoked paprika
- 80g pomegranate seeds (optional)
- 50g rocket or mizuna leaves
- 2tbsp each coriander, basil, mint and parsley leaves
For the tahini tofu sauce
- 125g silken tofu, drained
- 1tbsp tahini paste
- 1tbsp extra virgin olive oil
- 1 small garlic clove, crushed
- 1tbsp lemon juice
For the lemon dressing
- juice 1 lemon
- 1tbsp clear honey
- 1⁄2tsp sumac
- 5tbsp extra virgin olive oil
Method
Preheat the oven to 220C/200C F/Gas 7. Line 2 baking trays with baking paper. Trim the stalks from the aubergines and cut each one in half lengthways.
Lay cut-side down and then cut each one into 4-6 wedges equal in size. Place in a large bowl. Season 3tbsp of the olive oil with salt and pepper, add to the aubergines and stir well until all Transfer to one of the prepared trays and roast, on the top shelf, for 40 minutes, turning halfway through, until golden. Remove from the oven and allow to cool.
Meanwhile, place the chickpeas on the second baking tray. Add the lemon zest, paprika, remaining olive oil and some salt and pepper. Stir well and transfer to the oven, placing them on the middle shelf. Cook for 30 minutes or until the chickpeas are crisp and golden. Set aside to cool.
Make the tahini tofu sauce. Place all the ingredients in a small blender with a little salt and pepper and blend until smooth. Adjust seasonings to taste, cover and set aside.
Make the lemon dressing. Place all the ingredients in a bowl and whisk until smooth.
To serve, spread a little of the tahini sauce over each plate. Arrange the aubergine wedges, chickpeas, pomegranate seeds over the top. Drizzle over the lemon dressing and serve.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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