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Grilled aubergine with pomegranate and chickpeas
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 224
  • Fat about 13g
  • Carbohydrates about 16g
  • Protein about 8g
This is needed
This is needed for 4 people
To prepare the aubergines
  • 2 aubergine, halved lengthwise, firmly scored crosswise (approx. 1 cm deep)
  • 1 garlic clove, halved
  • 2 tbsp sesame oil
  • 0.25 tsp salt
  • 0.5 tsp salt
  • 2.5 tbsp tahini (sesame paste)
  • 1 pomegranate, half of the seeds removed and set aside, half of the juice squeezed out
  • 2 tsp harissa
  • 2 tbsp lemon juice
To serve
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 80 g plain yoghurt
  • 0.5 bunch flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
To prepare the aubergines
Rub the garlic into the aubergines and brush with oil, season with salt.
Charcoal/gas/electric grill
Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side.
Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.
To serve
Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.