Dinner · THE RIGHT TOOL FOR THE JOB
Roasted aubergine & chickpeas with herb yoghurt
Deeply roasted aubergines with paprika chickpeas, cool yoghurt and warm bread.
- Serves
- 4 generously
- From scratch
- 60 min
- Bimby
- Preparation / finishing
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 800 g aubergines, 2 cm cubes
- 720 g cooked chickpeas, drained weight, rinsed and well dried
- 250 g red peppers, chunks
- 35 ml olive oil
- 3 g sweet smoked paprika
- 250 g plain yoghurt
- 15 g parsley, leaves and tender stems
- 15 ml lemon juice
- 3 g salt
- 320 g bread
Method
Roast the aubergine
Oven + two baking trays
Heat oven to 210°C fan. Toss aubergine and pepper with 25 ml oil and 2 g salt. Spread over two trays and roast for 20 minutes.
Add the chickpeas
Oven
Toss chickpeas with remaining oil and paprika. Add to the trays, turn the vegetables and roast for 15–20 minutes more, until aubergine is very tender with browned edges.
Make the sauce
Bimby TM7 or knife + bowl
Chop parsley 3 sec / speed 7 in a dry bowl; scrape down. Add yoghurt, lemon juice and remaining salt. Mix 10 sec / speed 3, without heat. Alternatively chop and stir by hand.
Serve
Plates + oven
Warm bread in the switched-off oven for 3 minutes. Spread yoghurt on plates, pile vegetables and chickpeas over it, and serve bread alongside.
Kitchen notes
Contains milk and wheat. Keep the yoghurt cool until serving. Do not put all the vegetables on a single crowded tray; browning makes this dish. The shopping basket includes the bread and sauce.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.
TM7 operating and hot-food guidance · Cooling and reheating guidance