4 people

Cooking time

55 minutes


eggplant chickpeas
eggplant chickpeas

How To Make A Roast Eggplant with Spaghetti & Lemon Herb Chickpeas

A nice and quick weeknight dish. The sauce ingredients can be prepared in advance, and then popped in the oven when you get home. Chunks of feta are also delicious stirred into the sauce half way through cooking. The chickpeas can be subbed for your favourite legume.

Ingredients (Roast Eggplant & Cherry Tomato Sauce)
  • 2 large eggplant, split into 4 length ways and then cut into 4 – 5 chunks
  • 6 T The Good Oil NZ High Oleic Sunflower Oil

  • 4 garlic cloves, crushed or sliced

  • 1 tin of cherry tomatoes

  • 200g fresh cherry tomatoes, halved

  • ½ tsp dried oregano

  • Handful of fresh basil

  • 2 – 4 anchovies (optional)

  • Extra basil, to garnish

Ingredients (Lemon Herb Chickpeas)
  • 1 tin chickpeas, drained and rinsed

  • 2 T chopped herbs – we used parsley and basil

  • 2 T The Good Oil NZ High Oleic Sunflower Oil

  • Zest of half a lemon, plus 1 T of lemon juice

To Serve
  • Cooked spaghetti
  • Basil leaves
Method (Roast Eggplant & Cherry Tomato Sauce)
  • Place the eggplant, sunflower oil, garlic, tinned cherry tomatoes and fresh cherry tomatoes, oregano and basil in an ovenproof dish/roasting tray. Season well and tuck in the anchovies. Roast in a 180 – 200 °C oven for 45 minutes, giving it a stir half way through cooking. The eggplant should be nice and tender, and the sauce reduced and bubbling.
  • 10 minutes before the sauce is cooked put your pasta into boiling salted water, and cook according to packet instructions. Serve the sauce with the hot pasta, topped with the Herb Lemon Chickpeas and basil leaves.
Method (Lemon Herb Chickpeas)
  • Mix the chickpeas with the herbs, sunflower oil, lemon zest, lemon juice, and season.

The chickpeas can be subbed for your favourite legume.

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