Spiced aubergine stuffed pittas with chopped chickpea salad & mango yogurt recipe | Good Food

Units:

1 aubergine
1 tbsp garam masala
plus a pinch
pinch of chilli flakes or powder
4 tbsp olive oil
plus a drizzle
1 lemon
4 tbsp Greek yogurt
2 tbsp mango chutney
1 Little Gem lettuce
2 large or 4 small pittas

For the salad

1 small red onion
1/2 cucumber
3 vine tomatoes
handful of soft herbs
(like parsley, mint or coriander)
400g can chickpeas

Method

step 1
Heat the oven to 200C/180C fan/gas 6 or air fryer to 180C. Cut the aubergine into 5mm-thick slices. Put the garam masala, chilli flakes and 2 tbsp of the oil in a bowl. Cut the lemon in half and squeeze the juice of one half into the bowl, then whisk and season well. Brush the spiced oil over the aubergine slices on both sides, then arrange on a baking tray or in the air fryer basket in a single layer so they’re not overlapping. Cook for 20-25 mins until browned and soft through the middle. Tip into a bowl, drizzle over a little more oil and toss well.
step 2
Meanwhile, make the salad. Finely slice the onion, cucumber, tomatoes and herbs. Drain the chickpeas. Tip everything into a bowl, season, squeeze in the juice of the remaining lemon half and add the remaining 2 tbsp oil. Toss well. Stir the yogurt, mango chutney and a pinch of garam masala together with a pinch of salt. Finely shred the lettuce.
step 3
Toast the pittas or warm in the oven or air fryer. Split and add a spoonful of the mango yogurt, some shredded lettuce and a few aubergine slices. Pile in some of the chopped salad and serve with more of the salad alongside.