CookEat Recipe
Chickpea and Aubergine Sauce with Dill
Roasted aubergine and chickpeas cooked from dry are cooled before blending with yogurt and fresh dill. Raw garlic and a generous amount of shallot give the creamy sauce a pronounced onion bite.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending; the remaining 3500 ml is for the soaking and cooking steps below.
Step 2
Use 120 g of dry chickpeas, weighed before soaking or cooking. Pick over and rinse.
Step 3
Soak the chickpeas in 1500 ml of the cooking water for 8 hours in the refrigerator. Drain, discard this water and rinse. Put them in a saucepan with a fresh 1500 ml of the water, keeping 500 ml aside to top up during cooking.
Step 4
Bring to a boil and then simmer for 120–180 minutes, until every bean crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Wash, dry and finely chop dill; discard coarse stems. Peel and finely mince garlic, shallot.
Step 7
Toss the aubergine cubes with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until soft throughout and easily crushed.
Step 8
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 9
Combine the prepared chickpeas, aubergine, natural yoghurt, dill, red wine vinegar, garlic, shallot in a blender with the remaining half of the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 10
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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