Roasted aubergine and chickpea salad

Preheat the oven to 220°C, gas mark 7.

Halve the aubergines. Using a sharp paring knife, score the flesh in a criss-cross pattern.

Heat 2 tbsp (approx. 30ml) of oil in a large cast-iron or non-stick pan over a medium-high heat.

Place the aubergines in the pan, cut side down, and pan-fry until caramelised. Place in the oven and roast until tender approx. 20-25 minutes (if using a non-stick pan, transfer the aubergines to a lined baking tray).

To make the chickpea cream, place half the chickpeas in a blender along with the date syrup and a pinch of sea salt. Blitz on high until it becomes smooth with a hummus-like consistency. Set aside. Reserve the remaining chickpeas for the salad.

To make the parsley oil, bring a saucepan of salted water to a boil. Prepare an ice bath. Once the water is boiling, add a handful of parsley to the boiling water for approx. 15 seconds. Quickly transfer to the ice bath and set aside for 5 minutes to completely cool. Transfer to a clean dry tea towel, wrap and squeeze gently to remove as much water as possible. Place the parsley in a blender along with 125ml of oil. Blitz on high until smooth.

Remove the aubergines from the oven and generously sprinkle with ¼ tsp of smoked paprika and salt. 

Finely chop a handful of parsley and place in a small bowl along with the remaining chickpeas, 1 tbsp (approx. 15ml) of olive oil and 1/4 tsp of sea salt.

When ready to serve, spread the chickpea cream over the base of a serving platter, top with the aubergines, chickpea salad, parsley oil, the rest of the paprika and parsley.