Griddled aubergine salad with crispy chick peas and baba ganoush yogurt

Serves: 8 Prepare & 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


  1. 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.
  2. 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.
  3. 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.
  4. Layer the aubergine, yogurt and crispy chick peas in a large bowl. Garnish with pomegranate seeds to serve.

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