Vegetarian Grilled Aubergine with Spiced Hummus and Mini Veggie Balls
Ingredients
For the Spiced Hummus
- 200g tin cooked chickpeas, drained
- 1 tbsp tahini
- Squeeze of lemon juice
- 1 clove garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp harissa paste
- Salt and pepper
- 2 tbsp extra virgin olive oil
For the Veggie Balls
- 200g tin cooked chickpeas
- 2 cloves garlic
- 1 tsp cumin
- 2 tbsp chopped fresh coriander
- Salt and pepper
- 1 egg yolk
- 200g Quorn Vegetarian Mince
- 2 tbsp
Also Needed:
- 10 cherry tomatoes, halved
- 1 tsp garlic granules
- Good drizzle of olive oil
- 1 medium aubergine
- 150 ml natural yogurt
- 1 heaped tsp tahini
- Coriander leaves
Method
- Blitz ll of the humus ingredients together and put in the fridge to chill. Next, cut the aubergine in half, score the top with a sharp knife in a lattice design and place onto a baking tray. Also, lay the tomato halves on the tray, cut side up.
- Drizzle with olive oil and sprinkle over the garlic granules. Season well with salt and pepper and roast in the oven for 20-25 minutes. Meanwhile, make the veggie balls. Place the chickpeas, garlic, cumin, coriander, salt and pepper in a food processor and blitz together.
- Add in the egg yolk, if using, along with the Quorn Mince and cook through. To serve, spoon the spiced hummus on one side of your serving plates and place the aubergine to decorate.
- In a bowl, mix together the natural yogurt, 1 tbsp tahini and season with salt and pepper. Drizzle over the veggie balls and aubergine and serve immediately.
Original Recipe by Aroma Kitchen.