Baked aubergines with crispy chickpeas, labneh & mint
It isn’t just potatoes that can be baked in their jackets. A little heat and time will transform aubergines into a rich, tender base for a host of complementary ingredients. They may not look instantly attractive, but your toppings and garnishing will add the art and panache. You can turn your yoghurt into labneh or just use it as it is, if you think it may be too much time or effort.
Cook's notes
The idea here is to cook the aubergines whole until the skins are yielding and the flesh soft and collapsing. Leave the green calyx attached at the top, it will hold everything together. They are ready when the whole thing feels perfectly soft, always check this by squeezing with a pair of tongs, not your fingers, they love to belch scalding steam from their bellies when prodded.
Ingredients
- 2 aubergines
- 300ml Greek style yoghurt
- salt
- olive oil
- ½ tsp each of black onions, coriander and cumin seeds for the labneh – optional
- 400g cooked & drained chickpeas – we use bold beans
- 1 tsp smoked paprika
- 1½ tbsp harissa
- 1 lemon
- 20g mint
Method
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Step 1
To make the labneh, line a sieve with some muslin cloth and add the yoghurt. Fold the edges of the cloth over and then place a gentle weight on top – a bowl or saucer work well. Place it over a bowl so it can drain freely. Leave it in the fridge overnight to firm up and thicken. When it is ready, season with a pinch of salt and a swirl of olive oil. You can add some spices too if you like – see optional ingredients.
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Step 2
Preheat your oven to 200°C/Gas 6. Place the aubergines in a roasting tray. Give them a few jabs with a knife tip, to stop them exploding, and rub them lightly with oil. Transfer them to the oven to cook for about 30 minutes, turning once or twice – see cook’s notes. Alternatively, you can cook them on a BBQ or under the grill, turning often with the tongs until blistered and collapsing - about 15-20 minutes.
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Step 3
Tip the chickpeas into another roasting tray and add the smoked paprika, harissa, 1 tablespoon of olive oil and a squeeze of lemon. Season with salt, mix well and spread them out so they are one layer deep. Roast for 20 minutes, turning twice during cooking, until deeply golden and crisp. Remove early if they look like they are burning.
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Step 4
When everything is ready, split the aubergines open lengthways and season the flesh with a little salt, oil, and a squeeze of lemon. Transfer to plates and top with the chickpeas, a dollop of labneh and a generous scattering of freshly chopped mint.