Sort ingredients
vegans4animals
QR Code
Listen
Pdf
Heat the oven to 240C (220C fan)/475F/gas 9.
Quarter each aubergine lengthways, then cut each quarter into wedges about 4cm at their widest part.
Pop these in a large bowl, add four tablespoons of oil and a teaspoon of salt, and toss to coat.
Arrange the aubergine wedges in a single layer on a large oven tray, then bake for 18-20 minutes, until cooked through.
Remove and put to one side.
Put four tablespoons of oil in a wide frying pan for which you have a lid and set it over a medium heat.
When hot, add the onions and garlic, and cook, stirring regularly, for 15 minutes.
Stir in the cumin, cinnamon and allspice, then add the tomatoes, chickpeas, the cooked aubergines and half a teaspoon of salt, cover the pan and leave to cook on a low heat for 30 minutes, stirring occasionally and adding water, if need be (I added 100ml).
At the end of the cooking time, fold in the parsley.
Meanwhile, make the garlic sauce.
Put the tahini, garlic, lemon juice, olive oil, salt and 115ml water in a blender and whizz until smooth and creamy.
Decant the aubergine and chickpea mixture on to a platter, then top with some of the garlic sauce, drizzle with more olive oil and sprinkle with sumac.
Serve with the rest of the garlic sauce and warm Greek flatbreads on the side.