Griddled aubergine salad with crispy chick peas and baba ganoush yogurt
Serves: 8Prepare & Cook:
510g jar grilled aubergines, plus 3 tbsp oil
100g natural yogurt
juice of 1 lemon
1 tsp spinneysFOOD Chilli Addict Seasoning
6 small aubergines, sliced into 0.5cm rounds
6 tbsp spinneysFOOD Sunflower Oil
400g can spinneysFOOD Chick Peas, drained
spinneysFOOD Pomegranate Jewels, to garnish
Put the aubergines and oil, yogurt, lemon juice and chilli seasoning in a blender. Season and blitz until smooth, loosening with a splash of water if it seems too thick.
Brush the aubergine with some sunflower oil and season. Set a griddle pan over a high heat. Once hot, fry the aubergine in batches for 2 minutes on each side, or until charred and cooked through. Transfer to a plate lined with kitchen paper.
Set a large frying pan with the remaining oil over a high heat. Add the chick peas, season and cook for 6-8 minutes, shaking occasionally, until crisp and golden.
Layer the aubergine, yogurt and crispy chick peas in a large bowl. Garnish with pomegranate seeds to serve.