Soft, golden-brown aubergine is paired with warm tomato and lemon, spiced chickpeas and cool yoghurt. A hearty vegetable dish with soft, juicy and crispy elements all on one plate.
Aubergine is the star here: roasting the halves at a high temperature makes the flesh soft and colours the cut sides. Don’t pierce the skin, and place the halves cut-side up; this lets them cook gently without drying out. In the Netherlands, aubergines are especially widely available from late spring through autumn, but they’re sold all year round. Choose ones that feel firm and have shiny skin.
The tomatoes are briefly warmed with garlic and lemon, rather than cooked down into a thick sauce. The cherry tomatoes partly break down as they cook, but hold their shape enough to spread their juices over the aubergine. In summer, ripe, flavourful tomatoes are a good choice; out of season, cherry tomatoes tend to be more reliable than pale, large tomatoes. A squeeze of lemon juice at the end keeps everything lively. Taste before adding extra salt: tomatoes vary a lot in ripeness and flavour.
Chickpeas add a roasted, nutty bite alongside the soft flesh. Rinse canned or jarred chickpeas and pat them thoroughly dry before adding them to the frying pan; any moisture left on them will stop them crisping up. Cook them in a large pan in a single layer, shaking the pan regularly so they brown all over. They won’t get quite as crisp as deep-fried snacks, but they will develop a firm exterior. Add the spices only when the chickpeas are nearly done, so they don’t burn.
Mint and yoghurt bring coolness and freshness to the warm, roasted flavours. Use full-fat yoghurt for a creamy spoonful on the plate; Greek yoghurt also works, but it’s thicker and less tangy. No mint on hand? Flat-leaf parsley gives a herby finish that’s less fresh-tasting. You can prepare the aubergines and chickpeas separately, then bring them together shortly before serving. Store leftovers covered in the fridge and reheat the aubergine and tomato thoroughly; store the chickpeas separately and briefly fry them again in a hot pan to bring back some of their bite. Serve with flatbread or rice if you’d like a more filling meal.
Preheat the oven to 230 °C (conventional). Line a baking tray with baking paper.
Halve the aubergines lengthways. Place them cut-side up on the baking tray. Score the flesh in a crosshatch pattern without cutting through the skin. Brush with 2 tablespoons olive oil and season with ½ teaspoon salt and the pepper.
Roast the aubergines for 35–40 minutes, until the flesh is completely soft and the cut sides are golden brown.
Meanwhile, thoroughly pat the chickpeas dry with a clean tea towel or paper towels. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Fry the chickpeas for 10–12 minutes, shaking the pan regularly, until golden brown all over. Add the cumin, paprika and ¼ teaspoon salt and fry for 1 more minute. Remove from the pan.
Heat the remaining tablespoon of olive oil in the same pan. Add the tomatoes and garlic and fry for 4–6 minutes, until the tomatoes are warm and partly burst. Stir in the lemon juice and the remaining ¼ teaspoon salt.
Divide the aubergine among the plates. Spoon the warm tomatoes over the top and scatter on the chickpeas and mint. Serve with a spoonful of yoghurt per portion.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.