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.
Ingredients
| 1 | Aubergine, sliced lengthways (Main) |
| 1 drizzle | Oil |
| 1 can | Chickpeas, approx 390g (Main) |
| 2 Tbsp | Tahini |
| 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 |
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Directions
- 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.
