3 medium aubergines
4 tblspns. good olive oil
1/2 lemon - juice only
8g black pepper
pinch of sugar
3ozs. (80g) drained and rinsed cooked chickpeas
10 dates - chopped
1 red pepper - finely chopped
small bunch of mint leaves - chopped
small bunch of coriander leaves - chopped
chilli - to taste - finely chopped
1 clove of garlic - finely chopped
1.1/2ozs. (40g) crumbled feta
handful of flaked almonds, balsamic vinegar for drizzling and croutons to serve.
Prick the aubergines to allow moisture to escape while cooking.
On a hot BBQ (or over a gas flame - using 2 forks, cook the aubergine until the skin is completely charred and blistered, set aside until cool enough to handle.
On a small tray/board slice the aubergine open lengthways and spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place in a large bowl.
Drizzle with the olive oil (best if poss) and lemon juice.
Season to taste with salt and freshly ground black pepper, then add a pinch of sugar.
Reserve some of the chickpeas, pepper and mint for garnishing, and mix in the remaining chickpeas, dats, pepper, mint, coriander, chilli and garlic. Taste for seasoning.
Spoon the aubergine into the middle of your serving dish and garnish with the feta, flaked almonds and reserved other ingredients.
Drizzle a little balsamic vinegar over and a little more olive oil and top with croutons.
Less than 30 mins. preparation time
10-30 mins cooking time