Chermoula baked aubergine with spiced chickpeas

Chermoula baked aubergine with spiced chickpeas

By
From
Green Kitchen At Home
Photographer
David Frenkiel

When aubergine is baked until almost charred and tender inside, it’s a real gem of a vegetable. Here, we halve the aubergines, score the flesh and rub them with a spicy chermoula marinade, then bake them until tender with spicy chickpeas and red onion slices, and top with a citrus salad of orange and parsley. It’s a flavour explosion, fun to eat and much easier to prepare than it appears, since the oven does most of the work. Make sure not to under-bake the aubergine, though, as it will be bitter and have stringy flesh.

Ingredients

Quantity Ingredient
4 aubergines

Chermoula

Quantity Ingredient
4 garlic cloves, peeled
4 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoons smoked paprika
1/2 teaspoon sea salt
1/2-1 teaspoon chilli flakes
6 tablespoons extra-virgin olive oil
1 lemon, juiced

Spiced Chickpeas

Quantity Ingredient
3 red onions, peeled
1 x 400g tin chickpeas, drained and rinsed, see recipe note
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4-1/2 teaspoon chilli flakes
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

Citrus Salad

Quantity Ingredient
2 oranges, peeled
35g almonds, toasted
1 handful flat-leaf parsley, leaves picked
1 handful rocket leaves
4 tablespoons sultanas or raisins
1 tablespoon extra-virgin olive oil
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
full-fat plain unsweetened yoghurt
warmed flatbreads or gluten-free flatbreads

Method

  1. Preheat the oven to 200°C and line 2 baking trays with parchment paper.
  2. Cut the aubergines in half lengthwise, score the flesh in a crisscross pattern and transfer to one of the baking trays. Finely chop the garlic and transfer to a small mixing bowl along with the rest of the chermoula ingredients. Mix until combined then rub over the scored aubergine flesh. Bake the aubergines for about 45 minutes or until tender, very soft and golden.
  3. Meanwhile, prepare the spiced chickpeas. Cut the onions in half then 1 cm thick slices. Transfer to a medium-sized mixing bowl along with the rest of the spiced chickpeas ingredients. Season to taste with salt and pepper and toss until well coated in the oil and spices. Transfer to the second baking tray and bake for about 15 minutes or until the onions are tender and the chickpeas are slightly crunchy and golden.
  4. In the meantime, prepare the citrus salad. Segment and roughly chop the oranges, roughly chop the almonds and parsley and tear the rocket. Transfer to a medium-sized mixing bowl along with the sultanas and oil. Season to taste with salt and pepper and mix until combined.
  5. Serve the aubergine topped with some spiced chickpeas, a scattering of the citrus salad and a dollop of yoghurt, along with flatbreads on the side.

Chickpeas

  • Alternatively use 200 g cooked chickpeas.

Tips

  • For a nut-free alternative, replace the almonds with pumpkin seeds.

    For a vegan alternative, replace the yoghurt with a plant-based yoghurt such as coconut, soy or oat.
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