Grilled aubergine with pomegranate and chickpeas
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- Serves: 4 persons
- 1garlic clove
- 2 tbspsesame oil
- ¼ tspsalt
- 2 ½ tbsptahini (sesame paste)
- 2 tspharissa
- 2 tbsplemon juice
- ½ tspsalt
- 1 tinchickpeas
- 80 gplain yoghurt
- ½ bunchflat-leaf parsley
Step 1Rub the garlic into the aubergines and brush with oil, season with salt.
Step 2Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side.
Step 3Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.
Step 4Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.