Lebanese roasted baby aubergine & chickpeas with whipped tahini yogurt by Nicole Derdabi - FoodSocia
Cute baby aubergines roasted with zaatar and served with creamy tahini yogurt—simple, stunning, perfect for summer gatherings!
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Ingredients
- 6 pieces Eggplant (Aubergine)
- 2 1/2 tsp Za'atar
- 1 tsp Maldon Sea Salt Flakes
- 3 Tbsp Extra Virgin Olive Oil
- 1 cup Organic Coconut Yogurt, Plain - Cocojune
- 3 Tbsp Tahini
- 2 Garlic
- 3 Tbsp Lemon Juice
- 1/2 tsp Cumin, Ground
- 1/3 tsp Black Peppercorns, Ground Fresh
- 400 grams Chickpeas
- 1 Lemon
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 Pomegranate
- 40 grams Pine Nuts
- 1 bunch Parsley, Flat Leaf
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