Aubergines, apples and chickpeas, served with rice

Aubergines, apples and chickpeas, served with rice

In this recipe I sweetened the aubergines by cooking them together with apples. The chickpeas and seeds make the meal sustaining and add a crunchy texture. This recipe takes about 25-30 minutes to prepare.

       • 625 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 2 small aubergines (2x200g)
    • 1 apple (I used Cox but Braeburn or similar will also work. Sour apples like cooking apples or Granny Smith are not so suitable.)
    • 1 lemon
    • 1 tin of chickpeas
    • a piece of ginger, about 1 tablespoon when chopped finely
    • fresh coriander as garnish (optional)
  • From the store cupboard
    • 1 teaspoon allspice
    • 1 tablespoon of soy sauce
    • 1-2 tablespoon sesame seeds
    • 1-2 tablespoon sunflower seeds
    • 3 tablespoon raisins
    • 1 tablespoon olive oil for frying
    • 1 cup basmati rice


  • Cook the rice (see basics for how to cook rice).
  • While the rice is cooking:
    • Chop the aubergines in slices of about half a cm thick.
    • Peel the apple and cut rather finely.
    • Squeeze the lemon into a cup.
    • Put the aubergine slices and apple pieces in a microwave pot and pour half of the lemon juice over it.
    • Cook in the microwave: 6 minutes on full power (900W), stir, then cook for 4 more minutes on full power.
    • Meanwhile, heat the olive oil, and fry the ginger, allspice, sesame seeds and sunflower seeds for half a minute or so on moderate heat, stirring all the time.
    • Add the chickpeas and fry for a few minutes more on moderate heat, stirring all the time.
    • Add the raisins.
    • Pour the soy sauce in the pan, stir well over high heat for about half a minute.
    • Pour the remaining lemon juice in the pan, stir well and let simmer for a few minutes.
    • Add the aubergines, let simmer on low heat for 5 minutes.
    • Optionally, add chopped fresh coriander as garnish.
  • Serve with the rice.

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