This month I am bringing you another delicious plant-powered recipe to enjoy this summer. Aubergine (eggplant), chickpeas and tahini are three of my favourite foods, so here I bring them all together into a delectable little high-fibre and high-protein dish.

I never used to think much of aubergine, but these days I find that simply roasting it with some salt and olive oil is the most delicious way to add it to a meal. And best of all it is such an easy way to add more plants to your plate. This recipe is a nice simple one (my favourite type), delivering a crunch of roasted chickpeas and a smoothness of rich tahini to bring together a mouthwatering concoction of flavours that can be added to a main meal, BBQ, or consumed as a light but special lunch.

Serves: 2

Time: 40 minutes

Fibre per serving: 29g

Protein per serving: 20g

Ingredients:

2 aubergines

30ml extra virgin olive oil (or alternative vegetable oil)

1 can of chickpeas, drained and rinsed

1/2 tsp sea salt

1/2 tsp cumin

1.5 tbsp tahini

1 tsp lemon juice

15g fresh parsley, chopped

Method:

1. Preheat the oven to 220ºC.
2. Place the aubergine on a baking tray, cut side facing up and drizzle with half the olive oil.
3. Lightly dry the chickpeas with paper towel and add to a medium-sized bowl. Toss with half the sea salt and cumin. Add the chickpeas to the baking tray alongside the aubergine. Bake for 15 minutes.
4. Remove, gently shake the baking sheet and flip the aubergine. Bake for 15 minutes more.
5. Make the tahini dressing by adding the remaining olive oil, remaining sea salt, tahini and lemon juice to a mason jar. Shake vigorously until all ingredients are combined. If the dressing becomes too thick, thin with a splash of water.
6. Once the aubergine and chickpeas are finished cooking, add to a plate. Top with tahini dressing and parsley.
7. Serve and enjoy as a small dish or added as a side!