Aubergine, Egg & Chickpea Flatbreads With Tahini Dressing Recipe
by Eleanor Maidment
-
Easy
This recipe appears to have a lot of ingredients, but many are repeated and it is extremely simple to put together. Plus the finished dish is the best sandwich you will ever eat. I advise investing in good flatbreads; it will make a difference.
Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20 Photography by Mowie Kay © Ryland Peters & Small
Ingredients for the roasted aubergine Serves: 2
Ingredients for the crispy chickpeas
- 200g chickpeas, drained and rinsed
- 1 tbsp olive oil
- heaped 1/4 tsp ground cumin
- zest of 1/2 lemon
Ingredients for the quick houmous (or use 150 g shop-bought)
- 200g chickpeas, drained and rinsed
- 3–4 tbsp warm water
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 small garlic clove
- 1/4 tsp salt
- pinch of paprika and ground cumin
Ingredients for the tahini dressing
- 2 tbsp tahini
- 2–3 tbsp cold water
- 1 tbsp lemon juice
Ingredients to serve
- 2 flatbreads or 4 pitta breads
- 3 hard-boiled eggs, sliced
- 2 tomatoes, diced
- 1/4 red onion, sliced
- chopped flat-leaf parsley
Method for aubergine, egg & chickpea flatbreads with tahini dressing
- Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Brush the aubergine slices on each side with oil and season with salt. Spread over a large parchment-lined baking tray and roast for 10 minutes. Mix the honey and lemon juice. Brush over both sides of the aubergine, then return to the oven for 20 minutes, turning halfway. Meanwhile, make the crispy chickpeas, houmous and tahini dressing.
- For the crispy chickpeas, toss all the ingredients together with a good pinch of salt. Add to a small frying pan and cook over a high heat for about 10 minutes, tossing regularly.
- For the houmous, place all the ingredients in a small high-speed blender and whizz until smooth. Check the seasoning and add more water as needed.
- For the tahini dressing, whisk all the ingredients together in a small bowl with a pinch of salt. Aim for a consistency of double cream, adding more water if needed.
-
To assemble, heat the flatbreads or pitta according to pack instructions, or for a couple of minutes in the oven. Spread generously with houmous, then pile on the aubergine, sliced eggs, tomatoes, onion and parsley. Drizzle with the tahini dressing and scatter with the crispy chickpeas.
© Speciality Cooking Supplies Limited 2025
About the author
Leith's School of Food and Wine graduate Eleanor Maidment is a freelance food editor, recipe writer and consultant. She has been writing, developing and editing recipes for 15 years and has contributed to numerous websites, books and magazines.
