Grilled aubergine with chickpea mash

Babiche Martens

A recent meal at Te Motu on Waiheke Island reminded me how delicious aubergine and chickpeas work together. The chef had created a gorgeous entree for the Friday night fixed menu. Inspired, I came home and created this aubergine and chickpea mash salad. Simply add tahini, garlic, lemon and herbs and it is ready in minutes. This salad makes a great accompaniment or is divine spread on a slice of baguette. The creamy texture of Greek-style yoghurt rounds it off perfectly.

Ingredients

1	Aubergine, sliced lengthways (Main)
1 drizzle	Oil
1 can	Chickpeas, approx 390g (Main)
2 Tbsp	Tahini
2	Garlic cloves, crushed
1	Green chilli, finely sliced
½ cup	Chopped fresh herbs, mint and coriander
1	Lemon, zest and juice
1	Orange, zest ½ the orange, and segment the whole
1 drizzle	Olive oil
1 bowl	Greek yoghurt, to serve
½ cup	Fresh coriander, to garnish

Directions

1. Rub the aubergine slices with oil and season well. Heat a griddle pan or frying pan to a high heat. Cook the slices for 3 or 4 minutes each side until brown and golden. Set aside to cool.
2. In a large bowl place the chickpeas, tahini, garlic, chilli, mint, coriander, lemon and orange zest. Mash roughly with a fork to combine, breaking up the chickpeas. Add a drizzle of olive oil and season with salt and pepper.
3. Place the aubergine slices on a platter and spoon over the chickpeas mixture. Serve with segments of orange, dollop of yoghurt and garnish with extra coriander leaves.