Grilled aubergine with pomegranate and chickpeas

Grilled aubergine with pomegranate and chickpeas

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / person: 224 kcal
, Fat: 13 g
, Carbohydrate: 16 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the aubergines

2 aubergines, halved lengthwise, firmly scored crosswise (approx. 1 cm deep)
1 garlic clove, halved
2 tbsp sesame oil
¼ tsp salt


2 ½ tbsp tahini (sesame paste)
2 tsp harissa
1 pomegranate, half of the seeds removed and set aside, half of the juice squeezed out
2 tbsp lemon juice
½ tsp salt

To serve

1 tin chickpeas (approx. 400 g), rinsed, drained
80 g plain yoghurt
½ bunch flat-leaf parsley, roughly chopped
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How it's done

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To prepare the aubergines

Rub the garlic into the aubergines and brush with oil, season with salt.

Charcoal/gas/electric grill

Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side.


Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.

To serve

Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.

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