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For the dip

Nutrition: Per bite

  • kcal66
  • fat3g
  • saturates1g
  • carbs6g
  • sugars2g
  • fibre3g
  • protein2g
  • salt0.2g
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food Vegetarian Christmas, November 2017

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Comments, questions and tips (13)

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Overall rating

A star rating of 3.9 out of 5.15 ratings

rebelreviewer123

just be a fatty and eat the real cookies ;)

Carol Siller

I needed to crush the chickpeas to get the mixture to work …I used cornmeal as didn’t have polenta …but a good aubergine recipe

emmacsmithhypnotherapy85953

I really enjoyed this recipe. I had a couple of aubergines and decided to try out a new recipe. I used course semolina as I didn’t have polenta (I think it might be the same thing, different name) or gram flour or coriander seeds but I managed to Improvise and they tasted great.

Sharon Tiernan 1

question

Hi can the polenta be left out or replaced?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. The polenta creates the crunchy coating. You can leave it out if you can't get it, or you could replace it with some dried breadcrumbs such as panko breadcrumbs. You could also use a light coating of flour and/or ground almonds, but these won't give such a crisp…

docdi03

question

Can these be frozen ahead?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these could be frozen. Ideally coat in the polenta once defrosted. We hope this helps. Best wishes, BBC Good Food Team.

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