Moroccan Chickpea and Aubergine Salad

I LOVE aubergines. They are such a great vegetable to cook with as they soak up all the flavours, becoming crispy and delicious. Aubergines appear frequently in Middle-Eastern cuisine, which is no wonder considering how well they go with the delicate, fragrant spices of this region.

This recipe combine zatar spice with lemon and sesame to make a subtle yet exotic dish, bursting with flavour from the fresh tomatoes and figs combined with silky smooth aubergine and tahini.

I love this salad for dinner with plenty of kale and avocado, but it is also perfect for lunch simply pop it in a tupperware and take it off to work.

I hope you love it as much as I do!

Ingredients: (Serves 4)

  • 1 large red onion
  • 2 medium aubergines
  • Oilve oil
  • 2 tbsp zatar spice
  • 1 tbsp ground cumin
  • 1x400g tin of chickpeas, drained and rinsed
  • 500g cherry tomatoes
  • About 8 figs
  • Kale
  • 3 tbsp tahini paste
  • 1 lemon, juiced
  • Salt and Pepper
  • (Avocado to serve)


  1. Heat the oven to 200 degrees celsius.
  2. Peel and slice the onion one way only into large slices. Chop the aubergine into rough cubes. Put both into a large baking tray.
  3. Add the zatar and cumin to the tray along with a generous amount of oil. Mix everything together so that the vegetables are well coated with the spices. Put in the over and roast for 20 minutes, stirring occasionally.
  4. Half the cherry tomatoes and slice the figs into quarters.
  5. After 20 minutes, add the chickpeas to the tray along with the tomatoes, figs, and some salt and pepper. Roast for a further 15-20 minutes until the aubergine is tender throughout and the chickpeas are slightly crunchy.
  6. Meanwhile, blanch the kale so that it becomes soft. Drain and set to one side.
  7. In a small bowl, mix together the tahini and lemon juice to form a paste.
  8. Remove the vegetables from the oven and divide into bowls over the kale. Drizzle over the tahini dressing.

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