Grilled Aubergine, Tahini and Basil Oil Salad with Crispy Spiced Chickpeas

By Tuesday, August 19, 2014

It is fair to say I have been pretty hooked on aubergine recently...they have that power over me, what can I say! This a deliciously filling and indulgent dish. The combination of the grilled aubergine, creamy tahini, aromatic basil oil and crunchy chickpeas is just so good and perfect for this time of year! 

Serves 2

You will need:
2 aubergines
2 large handfuls tinned chickpeas
1/4 tsp ground cumin
1/4 tsp paprika
1/2 lemon, juiced
4 tbsp tahini
large handful fresh basil
extra virgin olive oil

Begin by preheating your grill. Chop the aubergines into long slices. Brush generously with olive oil and season well with salt and pepper. Place under the grill for 10 minutes, or until the aubergines turn golden. Flip over to the other side, brush with oil and season with salt and pepper. Grill for another 10 minutes.

In the meantime, make the basil oil. Finely chop the fresh basil, place in a small bowl and just cover with oil (you will only need a few tablespoons). This makes quite a bit of basil oil, so you will have some leftover for dressing salads or as an accompaniment to grilled meat. 

Heat a frying pan over a high heat. Add a tablespoon of oil and the chickpeas, lemon juice, spices and seasoning. Fry for 5-10 minutes until golden and slightly crunchy.

When ready to serve, lay the aubergine slices onto a platter. Generously coat the aubergines with tahini and then scatter over the chickpeas. Drizzle over some of the basil oil and serve. Enjoy! 

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