Aubergine & chickpea bites on a serving platter

Aubergine & chickpea bites

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(4 ratings)

Prep: 20 mins Cook: 1 hr Plus chilling


Makes 20

Combine chickpeas and aubergine with garlic and cumin for these tasty, healthy vegan canapés. Everyone will love them served with our harissa yogurt

Nutrition and extra info

  • bites only
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per bite

  • kcal66
  • fat3g
  • saturates1g
  • carbs6g
  • sugars2g
  • fibre3g
  • protein2g
  • salt0.2g
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  • 3 large aubergines, halved, cut side scored



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • spray oil
  • 2 fat garlic cloves, peeled
  • 2 tsp coriander
  • 2 tsp cumin seeds
  • 400g can chickpeas, drained
  • 2 tbsp gram flour
  • 1 lemon, ½ zested and juice, ½ cut into wedges to serve (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

For the dip

  • 1 tbsp harissa (we used Belazu rose harissa)



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 150g coconut dairy-free yogurt (we used Coyo)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Heat oven to 200C/180C fan/gas 6. Spray the aubergine halves generously with oil, then put them cut-side up in a large roasting tin with the garlic, coriander and cumin seeds. Season, then roast for 40 mins until the aubergine is completely tender. Set aside to cool a little.

  2. Scoop the aubergine flesh into a bowl and discard the skins. Use a spatula to scrape the spices and garlic into the bowl. Add the chickpeas, gram flour, lemon zest and juice, roughly mash together and check the seasoning. Don’t worry if the mix is a bit soft – it will firm up in the fridge.

  3. Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins. Swirl the harissa through the yogurt and set aside. Can make ahead to this point the day before and kept covered in the fridge.

  4. Heat oven to 180C/160C fan/gas 4. Tip the polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil. Roast for 20 mins until crisp, hot and golden. Serve with the harissa yogurt and lemon wedges, if you like.

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Comments, questions and tips

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Jamie Sanders's picture
Jamie Sanders
20th Mar, 2019
Made these last night as part of a vegan Mexican platter - they were great! I used Coriander seeds instead of coriander, would say if doing this use only 1 tsp!
Chantal Noppen's picture
Chantal Noppen
14th Dec, 2019
If I was to make this in a loaf tin and slice to serve, how would you suggest I adjust the timings? Assuming it's not a terrible idea that is! I'm intending to make it up to step 3 then freeze...
lulu_grimes's picture
16th Dec, 2019
Hello, We don't think you'd get the same effect if you make this in a loaf tin, this recipe is written so that the inside of the bites are soft and the outside is crisp. If you used a loaf tin the inside would be too soft to slice and you'd lose the crisp outside. We do have a vegan loaf, I've pasted the link below, the instruction for using a large loaf tin is in the tip at the bottom.
Shelagh Wilkyn's picture
Shelagh Wilkyn
2nd Dec, 2018
Should the aubergine and chickpea bites be frozen before cooking or after and should they be defrosted before they are cooked or reheated. Many thanks. Mrs S
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. We'd suggest making to the end of step 3, freezing on tray and then popping into a bag until ready to use. Spread out again to defrost in the fridge overnight, and continue from step 4.
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