Skip to main content

26 May, 2022

Grilled aubergine & chickpea salad

Smoky grilled aubergine topped with chickpeas mixed with chopped herbs and a silky cashew cream. Finished with a caramelised tomato sauce with a deep, umami flavour.

  • 1 aubergine, sliced into rounds
  • 1 can of chickpeas
  • Handful of fresh mint, chopped finely
  • 1 tbsp olive oil
  • Zest of 1/2 lemon

For the cashew cream:

  • 100g cashews, soaked in boiling water for 10 minutes and drained
  • 50 ml water
  • 50 ml rapeseed oil
  • 1/2 tsp Malden salt
  • Pinch cracked black pepper

For the caramelised tomato sauce:

  • 200g chopped tomatoes
  • 1 tbsp date syrup/maple syrup
  • 1 tbsp soy sauce
  • Zest of 1/2 lemon
  • 1 tsp chilli flakes


  1. Preheat your oven to 180 degrees. Griddle your aubergine on a pan at a high heat until the aubergine discs are scored, transfer them to a lined baking tray and roast in the oven for 20 minutes until softened.
  2. Make your caramelised tomato sauce by reducing all the ingredients on the hob for 2-3 minutes.
  3. Make your cashew cream by whizzing all your ingredients together in a blender until smooth and velvety.
  4. Drain the chickpeas and mix with the mint, olive oil and lemon zest until combined.
  5. Spoon the chickpeas onto a wide dish and top with the aubergine. Spoon over the tomato sauce and drizzling over the cashew cream. Finish with a little chopped coriander. This will serve two as a main or four for a side dish.