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Plant Based 1 – 0 Meat Munchers!

Laurena@LifeDietHealth

Summer Salad

Plant Based 1 – 0 Meat Munchers!

It’s hot!!! VERY hot! UK has suddenly had #hottestdayoftheyear ! Yesterday it was 32c/90f degrees… again ! This might not seem hot to you (depending where you are), but the UK July average is only 21c / 70f degrees! H. O. T. !

Which means salads and fruits and picnics and barbecues 😀 Which we’ve had…

Woohoo! Plants win again! 🙂
Refreshing watermelon for this hot hot weather!

but then I wanted something else, so I threw this together just for me!

Baked aubergine & chickpea salad

Then… hubby (meat munching hubby) came and asked me to make it again! the next day!!! He said – I liked that aubergine & chickpea dish… I ate a big bowl full! No wonder when I looked for the leftovers I couldn’t understand where I’d put them! 😛 Well, I don’t need a reason to cook plant based meals! 😛 but the same thing twice in a row???… yes! 🙂 Indeed! 😀 If hubby is asking to eat plant based there’s no way would I let that go! 😛 Plus, I got to write the recipe down second time around so I can share! 😀

Spiced and baked aubergine and chickpeas

This is so easy and so tasty! (do I always say that!?) Seriously though this couldn’t be easier – literally pile everything in a heap, adjust the amounts to your liking, mix it all together and bake! Go and jump in the pool or make a delicious smoothie or some ice cream! 😀 Wait for it to cook…that’s it! Simple! Serve as it is, or add in some extras such as chopped avocado, tomato and cucumber… or pistachios as hubby did!

Summer Salad
Hubby ate it just with rocket & pistachios
Crispy full of flavour aubergine & chickpeas

Baked Chickpea & Aubergine (vegan & Free-From)

  • Servings: 2-4
  • Difficulty: easy
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Gather

  • 2 aubergines cut into bite size chunks
  • 2 x 400g tins chickpeas drained (keep the liquid for something else)
  • Tomato puree – about 3-4 tablespoonfuls
  • Sesame seeds 2-3 tablespoons
  • Paprika 2-3 teaspoons
  • Red chili flakes 1/2 – 1 teaspoon
  • Mixed curry powder 1-2 teaspoons
  • Panch Puran 1-2 tablespoons (this is a mix of seeds: fenugreek, cumin, brown mustard, fennel & nigella)
  • Chopped dried chives 1/2-1 teaspoon
  • Drizzle of your favourite oil
  • Drizzle of balsamic vinegar
  • Salt to taste (I use pink Himalayan)
  • Freshly ground black pepper – to taste

Prepare

  1. Put the aubergines and chickpeas on a baking sheet.
  2. Pour and sprinkle everything else on top.
  3. Mix well with your hands.
  4. Bake at Gas 5 for 35-40 minutes.
  5. Enjoy!

Serve & Store

  • Eat as it is with your favourite bread.
  • Add to a salad – try avocado, tomato, carrot, cucumber, pepper, mixed leaves.
  • Drizzle with your favourite sauce – I used tahini.
  • Try with a spoonful of houmous.
  • Sprinkle with extra sesame seeds.
  • Store in the fridge for 3 days (if nobody eats it first!)
  • Reheat by sprinkling with water and using your usual reheating method.

Put everything together on the baking tray.
Mix all the ingredients together by hand.
Serve with a colourful salad, houmous and tahini drizzle.

Sharing this week with the lovely Deborah over at the Plant Based Potluck Party 😀  

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