From the OPR kitchen
Soft roast aubergines with warm chickpeas and a lemon tahini dressing.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Roasted aubergine with tahini
At home recipes · Date night
Soft roast aubergines with warm chickpeas and a lemon tahini dressing.
10 min prep · 45 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat oven to 210°C (190°C fan). Score the aubergine flesh, rub with half the oil, season and place cut-side up on a tray.
- 2Roast for 35–45 minutes until completely soft. Toss chickpeas with remaining oil and cumin and add to the tray for the last 15 minutes, heating until piping hot.
- 3Whisk tahini, lemon juice and water until smooth. Divide aubergines and chickpeas between plates, spoon over the dressing and finish with parsley.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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