Caramelised aubergine with chickpeas and turmeric yogurt recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Caramelised aubergine with chickpeas and turmeric yogurt recipe By You Magazine - June 20, 2021 A lovely veggie number, and vegans can swap in non-dairy coconut yogurt for Greek. Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp SERVES 4 2 aubergines, ends trimmed, cut into 1 cm slices about 3 tbsp extra virgin olive oil 2 tbsp date syrup about 21⁄2 tbsp lemon juice, plus 1⁄4 tsp finely grated zest 400g can chickpeas, drained and rinsed 1 tbsp finely chopped shallot 2 tbsp roughly chopped flat-leaf parsley, plus extra to serve 150g Greek yogurt 1⁄4 tsp ground turmeric Preheat the oven to 210C/ 190C fan/gas 61⁄2. Lay out the aubergine rounds on a couple of nonstick baking sheets, brushing the slices on both sides with about 1 tbsp oil and seasoning the top. Roast for 20 minutes. While they cook, mix the date syrup with 1 tbsp lemon juice in a small bowl. Brush the tops of the aubergine slices with the date syrup mixture, then turn over and brush the other sides and cook for another 20-25 minutes until golden and sticky. Loosen with a spatula. These can be served warm or at room temperature. Meanwhile, roughly crush the chickpeas in a large bowl using a potato masher – you want about half crushed and half to remain whole. Dress with 2 tbsp oil, 1 tbsp lemon juice and season, then fold in the shallot and parsley. For the sauce, mix the yogurt, lemon zest and remaining 1⁄2 tbsp juice, the turmeric and a little salt in a small bowl. Arrange the aubergine slices on plates with the chickpeas spooned over and around. Dollop with a spoon of the yogurt, drizzle over a few drops of any remaining date syrup mixture and scatter over some more parsley. GET AHEAD This recipe can be prepared up to the third step several hours in advance. Cover everything and set aside until ready to serve. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved