for 4 person

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

Filling

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

How it's done

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.

Filling

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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