cumin powder (shared between sauce, aubergine and chickpeas) * use more if want
garlic (crushed and chopped)
olive oil for cooking
salt plus one pinch for the sauce
organic small unwaxed (its juice and zest)
fresh herbs (see recipe notes)
cayenne pepper (optional)
1. Prepare the aubergines ahead by washing them cutting them in half lengthways. Carefully score them with criss-cross cuts and sprinkle most of the salt over (leave just one pinch of salt for your yoghurt sauce) and put aside for 20-30 min.
2. Meanwhile prepare the yoghurt sauce by taking a bowl out and mixing the yoghurt with the cumin powder, the lemon juice, crushed garlic, half of the lemon zest (keep the remainder for sprinkling over) pepper and a pinch of salt.
3. Prepare your chickpeas by taking them out of the can, rinse and place in a pan over medium heat with 1 tsp of olive oil. Cook for 3 minutes shaking the pan every now and again so the chickpeas coat in olive oil evenly. Sprinkle some salt, one pinch of cumin powder, one of turmeric powder and a tiny one of cayenne pepper. Cook for a further 3 minutes.
4. Turn oven on now and preheat at 180C.
5. The aubergines should have released some juice. Carefully and very gently squeeze each aubergine to discard of those juices.
6. Brush each aubergine half with the olive oil, sprinkle some cumin powder and place them in a tray on baking paper. Repeat this with all 8 halves.
7. Roast for about 35-40 min at 190C until they have browned and softened nicely. They can also be grilled but best to slice them if you want them grilled.
8. Take the aubergines out dish out and sprinkle the chickpeas all over. To serve them drizzle the yoghurt sauce over and then sprinkle the chopped herbs.
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