Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Tomato Mother SauceCook preparation
- Lemon & Tahini DressingCook preparation
Roast Aubergine, Chickpeas & Tomato
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Step 1 of 3
1 of 3
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.
Suggested from the step’s words, “35 to 45 minutes”. Check it at 35 min; the step allows up to 45 min.
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What you are cooking with
- 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