Roast Aubergine with Chickpeas and Za'atar Yogurt
Makes 1 serving

INGREDIENTS
250 g Aubergine (One large one, halved lengthways.)
130 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
100 g Greek yogurt, 0% fat
1 clove, about 3 g Garlic
A teaspoon Za'atar
6 g Olive oil
30 g Pomegranate seeds
A few leaves Fresh mint
A squeeze Lemon juice
To taste Salt

METHOD
1. Heat the oven to 220°C. Score the aubergine flesh deeply in a diamond pattern, brush with two-thirds of the oil, salt it, and roast cut side up for thirty-five minutes until it is soft all the way through and dark on top.
2. Dry the chickpeas on kitchen paper, toss with the rest of the oil and a little salt, and add them to the tray for the last twenty minutes so they crisp.
3. Stir the crushed garlic, za'atar and lemon into the yogurt.
4. Spread the yogurt on a plate, set the aubergine on it, tip the chickpeas over and finish with the pomegranate and mint.

Contains milk and sesame.

RECIPE NOTES
Aubergine is a sponge for oil, and 6 g goes further brushed on than poured. Roasted this way it stays under 60 kcal on its own.
The yogurt is 0% fat and is doing the work a tahini sauce would, with 12 g of protein rather than mostly fat.

Full recipe: https://www.getfuel8.com/recipes/roast-aubergine-chickpeas-zaatar-yogurt
