600g Eggplant, thinly sliced
3 Garlic Cloves, peel and slice thinly
10ml Ground Coriander
16g Parsley, roughly chopped
4 Roma tomatoes, finely sliced
60g Flaked almonds
160g Onion, finely chop
8g Mint, leaves finely chopped
Salt and Pepper
Prep your ingredients as listed.
Place a saucepan onto medium heat and dry toast the flaked almonds until golden. Remove from the pan and set aside.
If you have a griddle pan, use this for the aubergine, if not…
Pop that same pan back on medium heat. Rub your aubergine in cooking oil, salt and pepper. Grill for about 2 minutes per side until softened and browned. Set aside.
To make the dressing, combine the yoghurt, honey, lemon and mint. Season with salt. Set aside.
Heat a splash of cooking oil in that same saucepan (not griddle pan) back over low-medium heat. Add your onion, garlic, coriander & paprika and cook for 2 minutes until softened.
At this stage, add your chickpeas and a drizzle of water and cook for 3-5 minutes, shifting occasionally. Toss through your parsley and season with salt and pepper.
To serve, place your chickpea mix. Top with your sliced tomato and eggplant. Dollop your yoghurt dressing and scatter your flaked almonds.
Recipe courtesy of UCOOK.
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