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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉.
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For
2
M
I
For the Roasted Chickpeas & Aubergine
400
g
Chickpeas, rinsed and drained if canned
2
medium
Aubergines
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Per Serving
Calories
519kcal
Fat
17g
Carbs
55g
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🌱 Plant Points: 10.5
🫙 Storage: keep components separate in airtight containers in the fridge for up to 3 days; combine just before serving.
❄️ Freezer: the roasted chickpeas freeze well for up to 2 months. Don't freeze the tofu dressing or salad.
💡 Leave the chilli oil out for a milder bowl.
💡 Nutritional values are approximate and calculated per serving
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Emma T
7 days ago
Delicious. Also I had leftovers from making your ‘the easiest lentil salad’ so had it with that instead of the salad here and it went perfectly. Every one a winner so far Gigi!
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Gigi
7 days ago
Oh lovely! I hadn’t thought of pairing the two, but that sounds like a really good combination. And thank you, I’m so glad you’re enjoying the recipes! xx
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M
Maria S
7 days ago
Delicious! (Maybe a bit too garlicky for me but can be adjusted)
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Gigi
7 days ago
You can definitely adjust the garlic to your taste, Maria! Try using half a clove next time to see if that's a better fit for you.
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Hilary Ebden
11 days ago
This was especially good the sauce was great with the blended capers am making again next week
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Gigi
10 days ago
Ahh, so pleased you loved it! That sauce is one of my favourite parts too. Hope you enjoy it just as much next week xx
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Jade M
13 days ago
Just wow!!! I forgot to take a picture, but I made this yesterday evening and I'm still dreaming of it😆. Every component comes together to make the most delicious meal - the sweet, spicy, and crispy harissa chickpeas, the tender aubergine, the savoury tofu sauce (which really is as fluffy as a cloud!), paired with the refreshing herby salad😋. This is definitely (another) one of my favourite meals now🤗💖.
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Gigi
13 days ago
Aww, thank you! 💖 I love hearing how much you enjoyed all the different parts of this one. And I’ll happily forgive the missing photo if it was that good 😂 xx
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amanda a
16 days ago
one of my favorite recipes i’ve made lately. the textures and flavors were incredible and the cool salad with the warm eggplant and chickpeas was delightful.
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Gigi
16 days ago
I’m so pleased you loved this one! And your photo is making me want to make it again myself ❤️ xx
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T
THEODORA K
19 days ago
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Gigi
18 days ago
Love this, Theodora! Thank you for trying 🌿
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Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Roasted Chickpeas & Aubergine
400
g
Chickpeas, rinsed and drained if canned
2
medium
Aubergines
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
519kcal
Fat
17g
Carbs
55g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 10.5
🫙 Storage: keep components separate in airtight containers in the fridge for up to 3 days; combine just before serving.
❄️ Freezer: the roasted chickpeas freeze well for up to 2 months. Don't freeze the tofu dressing or salad.
💡 Leave the chilli oil out for a milder bowl.
💡 Nutritional values are approximate and calculated per serving
Only visible to you
Made it?
Cancel
E
Emma T
7 days ago
Delicious. Also I had leftovers from making your ‘the easiest lentil salad’ so had it with that instead of the salad here and it went perfectly. Every one a winner so far Gigi!
Like
Reply
Cancel
Gigi
7 days ago
Oh lovely! I hadn’t thought of pairing the two, but that sounds like a really good combination. And thank you, I’m so glad you’re enjoying the recipes! xx
Like
Reply
Cancel
M
Maria S
7 days ago
Delicious! (Maybe a bit too garlicky for me but can be adjusted)
Like
Reply
Cancel
Gigi
7 days ago
You can definitely adjust the garlic to your taste, Maria! Try using half a clove next time to see if that's a better fit for you.
Like
Reply
Cancel
Hilary Ebden
11 days ago
This was especially good the sauce was great with the blended capers am making again next week
Like
Reply
Cancel
Gigi
10 days ago
Ahh, so pleased you loved it! That sauce is one of my favourite parts too. Hope you enjoy it just as much next week xx
Like
Reply
Cancel
Jade M
13 days ago
Just wow!!! I forgot to take a picture, but I made this yesterday evening and I'm still dreaming of it😆. Every component comes together to make the most delicious meal - the sweet, spicy, and crispy harissa chickpeas, the tender aubergine, the savoury tofu sauce (which really is as fluffy as a cloud!), paired with the refreshing herby salad😋. This is definitely (another) one of my favourite meals now🤗💖.
Like
Reply
Cancel
Gigi
13 days ago
Aww, thank you! 💖 I love hearing how much you enjoyed all the different parts of this one. And I’ll happily forgive the missing photo if it was that good 😂 xx
Like
Reply
Cancel
amanda a
16 days ago
one of my favorite recipes i’ve made lately. the textures and flavors were incredible and the cool salad with the warm eggplant and chickpeas was delightful.
Like
Reply
Cancel
Gigi
16 days ago
I’m so pleased you loved this one! And your photo is making me want to make it again myself ❤️ xx
Like
Reply
Cancel
T
THEODORA K
19 days ago
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Gigi
18 days ago
Love this, Theodora! Thank you for trying 🌿
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