March 02, 2011
tomato, aubergine and chickpea bake
from start to plate : 50 mins
good for : 4 of your 5-a-day!
last night chris cooked up a hearty veggie dish from the good food website. here he goes again....
a landmark dish for me on this blog, my first aubergine recipe and it was certainly a destination worth visiting. the sweetness of the tomatoes, combined with the velvety flesh of the aubergine, was perfectly balanced by the texture of the chickpeas. the posh 'cheese on toast' topping gave each mouthful a delightful crunch and is a combination i would consider using to great affect with other recipes.
i would however recommend adding the chickpeas to the pan a few minutes earlier than advised in the recipe because they weren't quite soft enough. and i would also stress not to under season this dish as salt in particular brings out the dormant flavour.
is it worth waiting for?
absolutely. humble ingredients combined to make a thoroughly enjoyable dish for carnivores and herbivores alike!