…with turmeric and curry spiced chickpeas and lentils topped with a tahini sauce.


2 aubergine
Olive oil
1 onion
1 tbsp. turmeric
1 tbsp. dried coriander
1/8 cup lukewarm water
1 tbsp. dried cumin
1 tsp. mild curry powder
Handful fresh coriander
1 cup chickpeas
2 cups-soaked lentils

For the tahini sauce:

½ cup tahini
1 cup Greek yoghurt
1 clove garlic
2 tbsp. olive oil
2 tbsp. lemon juice
Salt and pepper


Preheat oven to 180 degrees and line a tray with baking paper.
Cut aubergine in half and scoop out the middle. (set the flesh aside) Salt both the flesh and cut aubergine and leave to stand for 15 minutes. Drizzle the half aubergine with olive oil, season with pepper and some chopped garlic and bake in the oven till golden brown.
In the meantime, cook lentils according to package instructions.
In a pan heat 1 tbsp olive oil and fry onion and garlic. After a few minutes add the turmeric, coriander, cumin and curry powder. Stir fry till coated then add in aubergine flesh and cook till golden.
Add chickpeas and stir till combined. Once chickpeas start to soften add lentil and mix till well combined. Simmer on low heat. Add more olive oil or water if getting too dry and season to taste.
Remove aubergine shells from the oven and fill with chickpea and lentil mix.

For the tahini sauce:

Combine all ingredients and whisk till smooth. Add more water if too thick until you reach your desired consistency. Drizzle tahini sauce over stuffed aubergine and top with toasted walnuts and chopped parsley.

To serve

Toasted walnuts
Chopped parsley