Aubergine Bake with a Chickpea Salad

Aubergine Bake with a Chickpea Salad

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!

 

Baked Aubergine with Chickpeas

Baked Aubergine with Chickpeas

Baked Aubergine & a Chickpea Salad

Ingredients

  • 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

Instructions

  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.
  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.
  3. When the aubergine 'boats' are baked/golden, remove from the oven and pour over your softened vegetables into aubergine boats.
  4. Serve with the chickpeas marinated in the oil, balsamic vinegar, lemon juice and black pepper (mix together before pouring over). Enjoy!!

Notes

Tip - You can serve the dish with yoghurt and can mix cucumber pieces through chickpea salad.

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