Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories311.6 kcal (16%)
Total Fat16.5 g (24%)
Carbs35.2 g (14%)
Sugars11.4 g (13%)
Protein8.7 g (17%)
Sodium175.3 mg (9%)
Fiber13.3 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the grill to high. Heat 2 tbsp oil in a sauté pan or deep frying pan.
Step 2
Cut 1/2 the aubergines into 3cm cubes and fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden.
Step 3
Stir in the spices, chickpeas, passata and water; season. Simmer for 15 minutes, stirring regularly, until everything is coated in a rich sauce.
Step 4
Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp oil. Spread out on a large foil-lined baking sheet, season and grill for about 3 minutes on each side until golden; set aside.
Step 5
Shred about half the mint. Stir into the chickpea mixture and top with sliced aubergines.
Step 6
Scatter with extra mint and serve at once with flatbreads, if liked. Alternatively, cool, then cover and chill the dish for up to 48 hours before reheating to serve (in a 180ºC, gas mark 4 oven for 20 minutes until piping hot throughout, covering with foil if the aubergine browns too much on top).
Notes
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