Seasoned tempeh and aubergine roast together until golden at the edges and soft inside. Green tahini sauce, fresh yogurt and crispy chickpeas make this a complete meal with contrast in every bite.
The foundation of this dish is tempeh with a lemon-garlic marinade and aubergine with roasted edges. Tempeh has a firm, slightly nutty flavour of its own; lemon, cumin and garlic add freshness and depth without overpowering it. Cut the tempeh into cubes about two centimetres wide so the marinade coats them all over and the pieces colour evenly. Cut the aubergine a little larger: it shrinks in the oven and turns soft inside. Aubergine is often available locally in summer and early autumn; outside the season, it is also easy to find in the supermarket.
A hot oven matters more than complicated preparation. At 220 °C, the aubergine takes on colour before it softens too much. Leave some space between the pieces on the baking tray and use a large bowl to toss them with oil. The tempeh roasts on the same tray, but don’t pile up the cubes. Chickpeas only get really crispy when they are well drained, rubbed dry and spread in a single layer on a second tray. A little paprika gives them a warm flavour; let them cool briefly after roasting and they’ll become firmer.
The tahini sauce adds creaminess and a fresh, green flavour. Tahini can be thick or thin depending on the brand, so add the cold water a little at a time until the sauce runs off a spoon. Parsley and mint keep everything lively. If you don’t use mint, extra parsley works just fine. The sauce should be distinctly tangy and slightly savoury, since the tahini and yogurt mellow the roasted ingredients. Stir the yogurt until smooth separately and serve it alongside the sauce, so both flavours remain distinct.
For an alternative, you can replace the canned chickpeas with home-cooked chickpeas, provided they are well drained and dry. Firm tofu can stand in for tempeh, though its flavour is milder and it usually colours differently; pat it well dry before marinating. For a fully plant-based version, use unsweetened plant-based yogurt. Extra salt isn’t always needed: taste the sauce and tempeh first, especially if your tahini is already salted.
Serve the dish straight from the oven, with the warm tempeh and aubergine, a spoonful of yogurt, tahini sauce and the crispy chickpeas on top. A simple cucumber and tomato salad goes well with it, or serve warm flatbread to mop up the sauce. Cover leftovers and refrigerate them within two hours; use within three days. Store the chickpeas separately if you want to keep them crispy; heat the tempeh and aubergine through, and add the sauce and yogurt just before serving.
Preheat the oven to 220 °C (fan 200 °C). Line two baking trays with baking paper. Drain and rinse the chickpeas, then rub them thoroughly dry with a clean tea towel.
Cut the tempeh into cubes about 2 cm wide. Zest the lemon and squeeze out the juice. In a large bowl, mix 2 tbsp olive oil with the lemon zest, 2 tbsp lemon juice, 1 finely chopped clove of garlic, 1 tsp cumin, ½ tsp salt and some pepper. Add the tempeh and toss to coat. Leave it to stand while you cut the aubergine.
Cut the aubergines into chunks about 3 cm wide. Toss them on a baking tray with 2 tbsp olive oil, the remaining ½ tsp cumin, ¼ tsp salt and pepper. Arrange the marinated tempeh among them in a single layer.
On the second baking tray, toss the dry chickpeas with 1 tbsp olive oil, the paprika and the remaining ¼ tsp salt. Spread them out in a single layer.
Roast both trays for 30–35 minutes. Turn the aubergine and tempeh after 18 minutes and shake the chickpeas. Swap the trays’ positions halfway through if they aren’t colouring evenly. Remove the chickpeas as soon as they are golden and crispy; give the tempeh and aubergine a few more minutes if needed.
Meanwhile, make the tahini sauce: mix the tahini with 2 tbsp lemon juice, the remaining finely chopped clove of garlic, parsley, mint and 4 tbsp cold water. Stir until smooth, adding extra water as needed until the sauce is pourable. Season with pepper and, if needed, a little salt. Stir the yogurt until smooth in a separate small bowl.
Divide the roasted tempeh and aubergine among four plates. Add green tahini sauce and yogurt, then finish with the crispy chickpeas.
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