Ingredients

  • Aubergines 4
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 150ml
  • Smoked paprika ¾ tsp
  • SpinneysFOOD Flaky Sea Salt ¼ tsp
  • SpinneysFOOD Organic Chickpeas 1 x 400g tin, drained
  • Date syrup 2-3 tbsp
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Freshly Parsley 3 handfuls

Nutrition (Per serving)

  • Calories 584
  • Fat 33g
  • Saturates 4.5g
  • Protein 17g
  • Carbs 60.9g
  • Sugars 16.5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted aubergine and chickpea salad

Arabic 10 Mins Prep · 20 Mins Cook


  1. Preheat the oven to 220°C, gas mark 7.
  2. Halve the aubergines. Using a sharp paring knife, score the flesh in a criss-cross pattern.
  3. Heat 2 tbsp (approx. 30ml) of oil in a large cast-iron or non-stick pan over a medium-high heat.
  4. 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).
  5. 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.
  6. 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.
  7. Remove the aubergines from the oven and generously sprinkle with ¼ tsp of smoked paprika and salt. 
  8. 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.
  9. 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.