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Flora Recipes

Charred Aubergine with Red Pepper Chickpea Salad

Method

  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.

Ingredients

  • 2 halved small aubergines
  • 60g Flora Original
  • 2 red onions, halved then cut into wedges
  • 2 red peppers, deseeded and sliced
  • 1 grated garlic clove
  • 1 tsp smoked paprika
  • 1 jar chickpeas/grains, drained
  • 1 small pack parsley, chopped, reserving some to serve
  • 1 lemon, zest and juice
  • Vegan yogurt
  • Smoked almonds, roughly chopped

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