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Charred Aubergine + Smashed Tahini Chickpeas with Pomegranate Molasses
Smoky, charred aubergine piled onto a thick swoosh of smashed tahini chickpeas, finished with a drizzle of sweet-sour pomegranate molasses and fresh mint. The kind of sandwich you'd queue outside a Hackney bakery for on a Saturday, then recreate at home for the rest of the week.
Ingredients
1 jar Queen Chickpeas - drained
2 medium aubergines, sliced lengthways into 1cm slices
2 romano peppers, sliced lengthwise and deseeded
3 tbsp tahini
1 lemon, juiced
1 fat garlic clove, finely grated
3 tbsp olive oil
2 tbsp pomegranate molasses
a small bunch (roughly 10g) fresh mint, leaves picked
A bunch of rocket (optional)
8 thick slices sourdough or bread of choice
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Directions
Heat a griddle pan over a high heat until smoking. Brush the aubergine slices with the remaining olive oil and season well. Griddle in batches for three to four minutes on each side until deeply charred and completely tender.
Meanwhile, in a bowl, combine the drained chickpeas with the tahini, lemon juice and grated garlic. Season generously and mash roughly with a fork - you want a chunky, textured spread with some whole chickpeas still intact. Loosen with a tablespoon of olive oil or water, if needed.
Assemble the sandwich. Layer one slice of bread starting with a few slices of the aubergine, then top with a couple generous dollops of the tahini chickpeas. Drizzle over the pomegranate molasses and scatter with a few mint leaves. Close with the other half of the bread. Repeat with the remaining bread.
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