4 May 2022

Grilled Aubergine Coronation Chickpea Salad

Name: Grilled Aubergine Coronation Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Aubergine; 1tbsp Soy sauce; 2tsp Ginger paste; Salt & pepper; 1 can chickpeas; 5tbsp Mayonnaise; 1tbsp Mango chutney; 1tsp Mild curry paste; 1tbsp Raisins; 1tbsp Flaked almonds; 4tbsp Coriander leaves; Salt & pepper; 2 Baby gem lettuce

A royal British-inspired dish that's quick to make and perfect for the warmer weather. Creamy, sweet and spicy, this salad showcases beautiful grilled aubergine wedges, is packed with flavour and can be served on its own, or in lettuce cups for extra crunch. Leftovers will make an amazing sandwich filling too.

Substitute:

No mayonnaise? Swap for yoghurt or vegan yoghurt instead.
Vegan? Use vegan mayonnaise.
No ginger paste? Use fresh grated ginger or fresh grated garlic instead.
No mild curry paste? Try with mild curry powder or garam masala.
No mango chutney? Replace with tomato chutney or onion chutney.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4

Ingredients:

For the grilled aubergine:

1 Aubergine

1 tbsp Soy sauce

2 tsp Ginger paste

Salt & pepper

For the chickpea salad:

1 can chickpeas (drained and rinsed )

5 tbsp Mayonnaise (or vegan mayonnaise )

1 tbsp Mango chutney

1 tsp Mild curry paste

1 tbsp Raisins

1 tbsp Flaked almonds

4 tbsp Coriander leaves (chopped )

Salt & pepper

For serving:

2 Baby gem lettuce / Salad leaves

Recipe:

Preheat the oven to 200 C/180 fan/gas mark 7. Cut the aubergine into wedges.
Place in a mixing bowl with the soy sauce, ginger paste and a pinch of both salt and pepper.
Toss to coat, then place in a baking dish and bake for 20 minutes, until tender and golden.
Add the chickpeas, mayonnaise, mango chutney, curry paste to a mixing bowl and season with salt and pepper.
Mix well to combine and roughly crush the chickpeas with a the back of a fork. It should still be chunky.
Add the raisins, almonds and fresh coriander. Mix well and season to taste.
Spoon the chickpea salad into baby gem leaves (or on top of your salad leaves) and top with the grilled aubergine wedges.
Enjoy!

How to store

Store in an airtight container in the fridge for up to 3 days.

Leftovers

Make a chickpea and aubergine dip. Blitz the leftovers in a food processor, and add a little extra mayo, yoghurt or just a splash of water. Serve with bread, crackers or crudités.