Aubergines become the vessel for warmly spiced chickpeas in this lavish vegan recipe. It’s drizzled with a sweet lemon tahini dressing and topped with fresh parsley and pine nuts.

Serves 4 as a meal or 8 as appetizer

Makes 8 aubergine halves

You will need:

For the stuffed aubergines:

Lamb Brand Chickpeas 500g, cooked

Lamb Brand Pine Nuts 50g

Lamb Brand Cinnamon Sticks 4

Lamb Brand Castor Sugar 2 tsp, divided 

Lamb Brand Smoked Paprika 1½ tbsp.

Lamb Brand Ground Cinnamon 1½ tbsp.

Lamb Brand Ground Cumin 1tsp.

Lamb Brand Salt, to taste

Lamb Brand Pepper, to taste

Water 150ml

Fresh Parsley 20g, chopped, plus more for garnish

Olive Oil 6 tbsp., divided

Medium Aubergines 4 (about 1.2kg), halved lengthwise

Medium Onion 2, finely chopped  

Tomato Paste 2 tbsp.  

Lemon Juice 1½ tbsp

Tamarind Paste  1 tsp

For the lemon tahini dressing:

Tahini 40g

Zest & Juice of 1 Lemon

Garlic Clove 1

Honey / Agave Syrup 2 tbsp.

All you have to do is:

1. Prepare the roasted aubergines:

  a. Preheat the oven to 200oC.

  b. Place the aubergine halves, skin-side down, in a roasting tin large enough to accommodate them snugly.

  c. Brush the flesh with 4 tablespoons of olive oil and season with 1 teaspoon of salt and plenty of black pepper.

  d. Roast for about 20 minutes, until golden brown. Remove from the oven and allow to cool slightly.

2. Meanwhile, prepare the stuffing:

  a. Heat the remaining olive oil in a large frying pan.

  b. Mix the cumin, paprika and ground cinnamon and add half of this spice mix to the pan, along with the onion.

  c. Cook on a medium-high heat for about 10 minutes, stirring occasionally.

  d. Add the chickpeas, pine nuts, parsley, tomato paste, 1 teaspoon of sugar and some pepper. Continue to cook and stir for another 5 minutes.

  e. Place the remaining spice mix in a bowl and add the water, lemon juice, tamarind, remaining sugar, cinnamon sticks and half a teaspoon of salt. Mix well.

3. Bake the stuffed aubergines:

  a. Reduce oven temperature to 1750C.

  b. Pour the spice mix into the bottom of the aubergine roasting tin.

  c. Spoon the chickpea mixture on top of each aubergine.

  d. Cover the tin tightly with foil, return to the oven and roast for 30 minutes, by which point the aubergines should be completely soft and the sauce thick.

  e. Twice through the cooking, remove the foil and baste the aubergines with the sauce, adding some water if the sauce dries out.

4. Prepare the dressing: While the aubergines are baking, place all dressing ingredients in a blender and process until smooth.

5. Garnish:

  a. When the aubergines are soft and caramelised, take out from oven and top with lemon tahini dressing and chopped parsley / coriander.