Chickpea and aubergine snacks
Crispy on the outside and fluffy on the inside, these light vegan bites make a great snack or canape at a party.
- 400g can of chickpeas
- 3 large aubergines
- 2 large garlic cloves
- 1 lemon
- 3 tbsp polenta
- 2 tbsp gram flour
- 2 tsp coriander
- 2 tsp cumin seeds
- 1 tbsp harissa
- 160g dairy-free coconut yoghurt
Heat your oven to 200c/180 fan/gas mark 6.
Cut the aubergines in half and score the fleshy side. Peel your garlic and drain the chickpeas.
Spray the aubergines generously with oil and cut them fleshy side up in a large roasting in with the garlic, coriander and cumin seeds.
Season and roast for 40 minutes until the aubergine is tender. Set aside to cool.
Scoop out the aubergine flesh into a bowl. throw away the skin.
With a spatula, scrap the spices and garlic into the bowl with the aubergine. Add the chickpeas, gram flour, lemon zest and juice. Roughly mash together.
Taste and season if necessary.
Divide and shape the mixture into 20 balls. Place on a baking tray lined with parchment and put in the fridge to chill for at least 30 minutes. If the mixture is quite soft, it will firm up in the fridge.
Now, make your dip. Swirl the harissa through the yoghurt in a pleasing pattern. Set aside.
You can do all these steps the day before to make ahead and keep chilled in the fridge.
Heat the oven to 180/160 fan/gas mark 4.
Put the polenta on a plate and roll your aubergine balls so they’re coated. Put back on the tray and spray each with oil.
Roast in a hot oven for 20 minutes until delicious crisp and golden.
Serve with the dip and lemon wedges.