Cumin-roast aubergines, chickpeas, walnuts & dates from Simple: Effortless Food, Big Flavours (page 74) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on October 03, 2023

    Any eggplant dish that my eggplant adverse beloved takes a second helping of is a winner! All the flavours work beautifully together, I even forgot the nuts and it was still great. Very meaty and filling.

  • pattyatbryce on August 01, 2023

    So good!! Went with pine nuts for walnuts and also used maple for date syrup. So good you don't need meat.

  • Frogcake on November 05, 2017

    We loved the combination of flavours in this dish which I served as a side to bbq’d salmon. I omitted the chickpeas but otherwise followed the recipe. The dressing itself is so delicious! I highly recommend squeezing the lemon as directed -all of the flavours become even more enhanced.

  • lilham on January 12, 2017

    I substituted maple syrup for date syrup, unsalted peanuts for walnuts. Also for the last step, I tossed everthing else into the sauté pan with the chickpeas and mix then well before tipping onto the serving plate. A nutty, satisfying and outstanding warm salad. I served it with pan fried mackerel. I had leftovers for lunch two days later and it tasted even better.

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