Roast Aubergine, Chickpeas & Tomato

Name: Roast Aubergine, Chickpeas & Tomato
Yield: 4 main-course portions
Ingredients: 800 g Aubergine, halved lengthways; 400 g Cooked chickpeas; 500 g Tomato Mother Sauce; 40 ml Olive oil; 3 g Ground cumin; 120 ml Lemon & Tahini Dressing; 20 g Coriander leaves; 3 g Salt

Soft roast aubergine filled with tomato-braised chickpeas and lemon tahini.

Roast Aubergine, Chickpeas & Tomato prepared as described in the recipe

Soft roast aubergine filled with tomato-braised chickpeas and lemon tahini.

Written for 4 main-course portions

Cook this

Ingredients

Serves

Aubergine, halved lengthways800 g
Cooked chickpeas400 g
Tomato Mother Sauce500 g
Olive oil40 ml
Ground cumin3 g
Lemon & Tahini Dressing120 ml
Coriander leaves20 g
Salt3 g

Method

Score aubergine flesh, brush with oil, cumin and salt and roast cut-side up at 210°C for 35 to 45 minutes until collapsing and browned.
Simmer chickpeas in tomato sauce for 10 minutes.
Spoon chickpeas over aubergine, drizzle tahini dressing and finish with coriander.

Chef’s notes

Aubergine must be soft all the way through; pale, spongy flesh needs longer.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026