Aubergine Chickpea Bites

• aubergines↗3 великі

  cut in half, cut side trimmed

• spray oil
• garlic↗2 великі

  peeled

• cilantro↗2 ч. л. tsp
• cumin seeds↗2 ч. л. tsp
• chickpeas↗400 г консервованих g

  drained

• chickpea flour↗2 ст. л. tbsp
• lemon↗1

  ½ zest and juice, ½ sliced into wedges for serving (optional)

• polenta↗3 ст. л. tbsp
• harissa1 ст. л. tbsp

  (used Belazu rose harissa)

• coconut yogurt, dairy‑free↗150 г g

  (used Coyo)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Generously spray the aubergine halves with oil, then place them cut‑side up in a large tray together with garlic, cilantro and cumin. Season, roast for 40 minutes until the aubergine is soft. Let it cool slightly.

2. 2

   Scoop the aubergine flesh into a bowl, discard the skin. Transfer the spices and garlic to the same bowl. Add the chickpeas, chickpea flour, lemon zest and juice, roughly mash and taste. If the mixture seems too soft, it will firm up in the refrigerator.

3. 3

   Shape the mixture into 20 balls, place them on a parchment‑lined tray, and chill in the refrigerator for at least 30 minutes. Mix the harissa with the yogurt and set aside. If needed, you can prepare them ahead, leaving the balls in the fridge overnight under a cover.

4. 4

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Spread the polenta on a plate, roll the balls in it, then return them to the tray and spray each lightly with oil. Bake for 20 minutes until they are crisp, hot and golden. Serve with the yogurt mixed with harissa and lemon wedges if desired.