CHERMOULA BAKED AUBERGINE WITH SPICED CHICKPEAS
Luise Vindahl created the Green Kitchen Stories vegetarian recipe blog (greenkitchenstories.com) with her partner Davi renkiel. She says: ‘When aubergine is baked until almost charred and tender inside, it’s a real gem of a vegetable. Here, we rub the flesh with a spicy chermoula marinade, then bake until tender with spicy chickpeas, and top with a citrus salad. It’s a flavour explosion, fun to eat and much easier to prepare than it appears, since the oven does most of the work. Make sure not to underbake the aubergine, though, as it will be bitter and the flesh stringy.’