The finished recipe. Roast Aubergine with Chickpeas and Za'atar YogurtIngredients 1 to 6. 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 oilIngredients 7 to 10. 30 g Pomegranate seeds. A few leaves Fresh mint. A squeeze Lemon juice. To taste SaltStep 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.Step 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.Step 3. Stir the crushed garlic, za'atar and lemon into the yogurt.Step 4. Spread the yogurt on a plate, set the aubergine on it, tip the chickpeas over and finish with the pomegranate and mint.
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