Ingredients
- Serves 2
- 1 aubergine, sliced into 1cm-thick rounds
- 3-4 tbsp olive oil
- 1 tsp dried rosemary
- half tsp dried thyme
- Salt and pepper
- 2 cloves garlic, chopped
- Juice of half a lemon
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tsp cumin seeds
Preheat the oven to 180 degrees/gas 4. Brush the aubergine well with olive oil, season and sprinkle with half the rosemary and the garlic. Bake for 15-20 minutes until golden brown and just tender, making sure to turn them halfway through.
Blitz half the cooked aubergines together with half the chickpeas in a blender with olive oil, the lemon juice and salt and pepper. Add more lemon juice if it’s not tangy enough.
Meanwhile, roast the remainder of the chickpeas in the oven with the cumin, rosemary, thyme and salt and pepper, for about 10-15 minutes. To serve, place a blob of the smash on top of the sliced, cooked aubergine and sprinkle with the oven-roasted chickpeas.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
