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Charred aubergine with red pepper chickpea salad

A lovely summer recipe from Flora.



2 aubergines, halved

60 grams Flora Original

2 red onions

2 red peppers

1 garlic clove

1 tsp smoked paprika

1 can chickpeas

1 bunch parsley

1 lemon, zested and juiced

natural yoghurt

1 handful almonds



If using the oven, set it to 200C and heat a dry griddle pan over a high heat until extremely hot, otherwise, use the BBQ.


Melt half of the Flora. Halve the aubergines, cut a cross hatch into the skin and place face down onto the griddle pan or BBQ. Cook for 5 mins or so, until the aubergines feel like they are softening and have distinctive char marks, transfer into a pan (if using the oven) or into some foil (if using the bbq), drizzle with the melted Flora and season well, then seal and cook for a further 20-30 mins on the bbq/in the oven- until completely tender.


Make the chickpea salad. Heat the remaining Flora in a pan and add the onion wedges and peppers until completely soft, around 10-15 mins. Add the garlic and paprika and stir well, adding a little more Flora if its looking dry. Remove from the heat and tip in the chickpeas, half of the the lemon juice and zest and chopped parsley. Season well and tip into a serving bowl.


Combine the yogurt with the remaining lemon juice and zest, season well. To serve, lay the aubergines on a serving platter, drizzle with the lemon yogurt, then scatter with the almonds and reserved parsley. Serve alongside the red pepper and chickpea salad.

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JVS: Jewish - Vegan - Sustainable
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