Aubergine and Chickpea Bites

Name: Aubergine and Chickpea Bites
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 30 min
Cuisine: Universal
Ingredients: 1500 g Eggplants; Oil; 8.0 g Garlic; 2.5 g Coriander; 4.1 g Cumin seeds; 240 g Cooked chickpeas; 20.8 g Chickpea flour; 30.9 g Lemon juice; 3.1 g Lemon zest; 37.3 g Polenta; 15.2 g Harissa; 150 g Coconut yogurt; 37.5 g Lemons

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These aubergine and chickpea bites are the perfect snack for any occasion. They are crispy on the outside, soft and creamy on the inside, and packed with flavour and nutrition. You can make them in advance and store them in the fridge or freezer, then reheat them in the oven when you're ready to enjoy. They are great with a dollop of harissa yoghurt. Try them today and you'll be amazed by how delicious they are!

Category: Sides

Source: www.bbcgoodfood.com

Equipment

	Roasting tin
	Mixing bowl

Ingredients

	Aubergines
	Oil
	Garlic cloves
	Coriander
	Cumin seeds
	Canned chickpeas
	Gram flour
	Lemon juice
	Lemon zest
	Polenta
	Harissa
	Coconut dairy-free yogurt
	Lemon

Instructions

Heat oven to 200°C/180°C fan/gas 6. Spray the aubergine halves generously with oil, then put them cut-side up in a roasting tin with the garlic, coriander and cumin seeds. Season, then roast for 40 mins until the aubergine is completely tender. Set aside to cool a little.

Scoop the aubergine flesh into a bowl and discard the skins. Use a spatula to scrape the spices and garlic into the bowl. Add the chickpeas, gram flour, lemon zest and juice, roughly mash together and check the seasoning. Don’t worry if the mix is a bit soft – it will firm up in the fridge.

Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins. Swirl the harissa through the yogurt and set aside. Can make ahead to this point the day before and kept covered in the fridge.

Heat oven to 180°C/160°C fan/gas 4. Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil. Roast for 20 mins until crisp, hot and golden. Serve with the harissa yogurt and lemon wedges, if you like.