Baked Aubergine with Chickpeas, Tomatoes and Yoghurt
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Ingredients
- 2 aubergines, cut into chunks
- 400 g chickpeas, drained and rinsed
- 3 garlic cloves
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 150 g natural yoghurt
- 2 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 11.7 g
- Carbohydrate
- 25.3 g
- of which sugars
- 9.7 g
- Fat
- 14.3 g
- of which saturates
- 2.4 g
- Fibre
- 10.9 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the aubergines with half the olive oil on a baking tray and roast for 20 minutes, until golden and soft.
- 2
Meanwhile, heat the remaining olive oil in a pan and cook the garlic and ground cumin for 1 minute, then add the chopped tomatoes and chickpeas and simmer for 12 minutes.
- 3
Stir the roasted aubergines through the tomato and chickpea sauce.
- 4
Scatter with the parsley and serve with the natural yoghurt spooned over.
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