Charred aubergine, chickpeas, tahini and salsa

Aubergine cooked over a flame until smoky and dressed in olive oil, chickpeas in a creamy tahini dressing and a minty salsa.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the aubergines directly over a gas flame until thoroughly charred all over and almost falling apart. Peel off the burnt skin.

Step 2

Mix the tahini, lemon and garlic together and add the chickpeas. Use the chickpea water to let down the sauce until it reaches a creamy consistency. Season with salt and pepper.

Step 3

Combine the rest of the ingredients to make the dressing. Season well with salt and pepper.

Step 4

Put the chickpeas in the bottom of a bowl, shred the aubergine over the top and drizzle over the dressing. Pour some more olive oil over the top for extra richness.