Aubergine Bake with a Chickpea Salad

  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Hey guys! Last week I uploaded my weekly YouTube video on a Thursday (instead of a Sunday!) because I’ve collaborated with the amazing Megan from The Healthy Grocery Girl. She’s a Registered Dietitian (like me!) and lives over the pond in America.


We decided to cook up two vegan and vegetarian dishes – a main dish on my YouTube channel and starter dish on her YouTube channel using five of the same ingredients that have different names depending on what country you are in – so hopefully you’ll learn something in this video too!


The five ingredients we chose to use are (UK | USA name):

Aubergine = Eggplant

Zucchini = Courgette

Spring or Salad Onion = Green Onion 

Celery Stick = Celery Stalk 

Chickpeas = Garbanzo Beans


Do give this video a thumbs up if you’ve enjoyed and let me know if you try this recipe. You can check out Megan’s Starter Recipe here –> Baba Ghanoush Hummus and Zucchini Chips!




  • 1 Aubergine / Eggplant
  • 1 Courgette / Zucchini
  • 1 small can of Chickpeas / Gabanzo Beans
  • 2 Spring or Salad / Green Onions
  • 1 Celery Stick / Stalk
  • 6 cherry tomatoes
  • 1/2 tsp garlic granules
  • 1/2 tsp cumin + 1/2 tsp sumac
  • 1 tbsp olive oil (+ extra for frying)
  • 1 tsp balsamic vinegar
  • squeeze of lemon juice/black pepper

Baked Aubergine with Chickpeas




Step 1

Preheat your oven to 190 degrees C. Slice off the ends of an aubergine and slice it down the middle. Scoop out the flesh of aubergine (leaving a 1cm rim all of the way around). Sprinkle with olive oil and bake for 30 minutes until soft.

Step 2

Chop up the remaining vegetables (celery, spring onion and courgette) including the aubergine flesh and cherry tomatoes and fry until tender (in a little oil) with the cumin, garlic granules and sumac.

Step 3

When the aubergine 'boats' are baked/golden, remove from the oven and pour over your softened vegetables into aubergine boats.

Step 4

Serve with the chickpeas marinated in the oil, balsamic vinegar, lemon juice and black pepper (mix together before pouring over). Enjoy!! Tip - You can serve the dish with yoghurt and can mix cucumber pieces through chickpea salad.



Baked Aubergine with Chickpeas

Baked Aubergine with Chickpeas

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