Ingredients
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1 small Aubergines
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½ teaspoon smoked Paprika
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1½ teaspoons Salt
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1 x 400-g/14-oz can Chickpeas
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½ teaspoon ground Turmeric
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½ teaspoon ground Cumin
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2 tablespoons freshly squeezed Lemon Juice
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1 tablespoon Tahini
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1 Garlic
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1 tablespoon Vegetable Oil
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1-inch (2.5-cm) piece of fresh Ginger
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2 Green Chilli
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2 Green Onion
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8 cherry Tomatoes
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2 handfuls of baby Spinach
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thick granary toast or sautéed Potatoes
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handful of fresh Coriander
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lightly oiled baking sheet
Directions
Steps
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1
Done
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Preheat the oven to 200˚C (400˚F) Gas 6. |
|
2
Done
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Place the aubergine/eggplant slices on a lightly oiled baking sheet and sprinkle with the paprika and 1 teaspoon of the salt. Bake in the preheated oven for 15–20 minutes until completely softened. Remove and set aside to cool. |
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3
Done
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Using a fork, mash the chickpeas to a chunky pulp. Add the salt, remaining turmeric and cumin, then mix well and set aside. |
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4
Done
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Peel off the skin from the aubergine/eggplant pieces. It doesn’t matter if a little skin remains. Blitz the aubergine/eggplant in a food processor, along with the lemon juice, tahini and garlic to make a thick purée (essentially a baba ganoush dip). |
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5
Done
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Place a frying pan/skillet on a medium heat and heat the vegetable oil. Add the ginger, chillies/chiles and whites of the spring onions/scallions. Fry gently for 3–4 minutes until the onions start to soften, then add the chickpea mixture. Cook for a few minutes. |
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6
Done
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Add the aubergine/eggplant purée, then the tomatoes, mixing well, and as soon as everything is heated through, serve on top of baby spinach and thick granary toast or sautéed potatoes. Scatter with fresh coriander/cilantro leaves and extra chillies/chiles if you like. |
