Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Charred Aubergine with Red Pepper Chickpea salad
  • vegan
  • medium
  • vegetables

Charred Aubergine with Red Pepper Chickpea salad

Delicious salad for a sunny afternoon.

  • Preparation time15 minutes
  • Cooking time25 minutes
  • Servings4 portions
  • DifficultyMedium

Ingredients

  • 2 halved aubergines
  • 60 grams Flora
  • 2 red onions
  • 2 red peppers
  • 1 garlic clove
  • 1 tsp smoked paprika
  • 1 can chickpeas
  • 1 bunch parsley
  • 1 lemon zested juiced
  • vegan yoghurt
  • 1 handful almond

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. If using a griddle pan and your oven, set your oven 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.
  2. 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, ½ the lemon juice and zest and chopped parsley. Season well and tip into a serving bowl.
  3. Make the lemon yogurt but combining the vegan 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.