Aubergine & Chickpea Salad | With Feta & Tahini

Preheat the oven to 200 °C top/bottom heat. Wash the aubergines and cut into approx. 2 cm cubes. Rinse the chickpeas in a sieve and pat dry well.

Spread the aubergine cubes and chickpeas on a baking sheet lined with baking paper. Mix with 30 ml of olive oil, cumin, salt, and pepper. Roast in the oven for about 20–25 minutes until golden brown and crispy.

For the dressing, mix the tahini with the juice of half a lemon, finely chopped garlic, and 2–3 tbsp of lukewarm water until smooth. Season to taste with a pinch of salt and pepper.