September 10, 2016 by dgarnett2013
Roasted aubergine with yoghurt-tahinu sauce & cumin-crisped chickpeas: The Smitten Kitchen Cookbook by Deb Perelman
Serves 4 – 6.
Great with Spiced lamb cutlets.
- 1 x 400g can of chickpeas, drained and patted dry on paper towels
- 5 tabs olive oil
- sea salt
- black pepper
- ½ tsp ground cumin
- 1.5kg small aubergines
For the yoghurt-tahini sauce
- 3 tabs tahini paste
- 150g full-fat plain yoghurt
- 3 tabs lemon juice
- 2 garlic cloves, crushed
- ½ tsp salt
- 80ml cold water
- 2 tabs flat leaf parsley, coarsely chopped
Crisp chickpeas: Preheat the oven to 220℃.
Toss the chickpeas with 2 tabs olive oil, ¼ tsp coarse sea salt, black pepper and ground cumin.
Spread them on a baking sheet and roast on the top rack for 25 – 30 mins, rolling them around from time to time, so they are browned and crisp. Freshly cooked chickpeas tend to crisp faster so need less time.
Roast aubergine: Brush a large baking sheet or roasting tin with a generous tab of oil.
Halve the aubergines lengthwise, arrange them, cut side up, in one layer, on oiled sheet.
Brush the cut sides lightly with a tiny amount of additional oil and sprinkles them generously with salt and pepper.
Roast for 15 mins, until lightly browned on the top. Carefully flip the aubergines over so the cut sides are against the tin and roast for another 15 mins, until they are bronzed underneath and tender throughout. Increase roasting time if aubergines are large.
Yoghurt-tahini sauce: Whisk together tahini, yoghurt, lemon juice, garlic and salt. It will become very thick and stiff. Add water, 1 tab at a time, until mixture is smooth, with a thick but pourable consistency. About 5 tabs does the trick. OR put all ingredients in blender and whizz together.
To serve: Arrange the aubergine, cut side up, on a large platter. Dollop each piece generously with yoghurt-tahini sauce. Sprinkles with crisped chickpeas and parsley.
Serve immediately with extra chickpeas and yoghurt-tahini sauce.
NOTE: for MEATIER VERSION: About 10 mins before aubergines are done roasting, heat 1 tab butter with 1 tab olive oil in a large heavy frying pan over medium-high heat.
Add ½ small onion, finely chopped, and cook until it begins to brown.
Add a finely chopped clove of garlic and a pinch of chilli flakes and heat through for another minute.
Add 450g minced lamb and cook, breaking up the lumps, until no longer pink – about 5 mins.
Season with salt, sprinkle mixture over aubergine and dollop with yoghurt-tahini sauce.
Early September terrace treats part II.