Grilled aubergines with spicy chickpeas & walnut sauce
This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts
Beetroot patties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 100g sesame seedsfor coating
For the patties
- 140g raw beetrootcoarsely grated
- 140g peeled and coarsely grated apple
- 100g fetacoarsely grated
- 2 spring onionsvery finely chopped
- 50g gluten-free oat
- 1 large egg
- 2 tsp ground cumin
- 1 heaped tsp turmeric
For the avocado dip
- 1 large ripe avocado
- 8 tbsp pro-biotic live Greek yogurtor goat’s or cow’s milk
- 1 small garlic clove
- juice ½ lemon
Nutrition: per serving
- kcal329
- fat24g
- saturates9g
- carbs13g
- sugars7g
- fibre5g
- protein12g
- salt0.8g
Method
step 1
Whizz the ingredients for the dip together in a food processor until smooth and glossy. Chill until ready to serve.
step 2
Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. In a large bowl, mix all the ingredients for the patties together with a large spatula until well blended. Form the mixture into 12 round patty shapes, roughly 6cm wide, by pressing together between your palms. They will feel wet, but this helps to keep them moist during baking.
step 3
Put the sesame seeds in a bowl and coat the patties. Lay each patty on the baking tray and bake for 20 mins or until firm to the touch and lightly golden, then serve with the dip.
