This dinner every night on repeat pls 🥺 // 💙 For the aubergine: Halve an aubergine, and score it with a knife. Brush with olive oil + salt, and bake in foil for half an hour on 200C. After half an hour, add 1 tablespoon tomato purée, 1 clove minced garlic, chilli flakes and shaved Parmesan to each half. Cook for around 15 more minutes until tender. Add a handful of curly kale for the last few minutes in the oven. 💙 Crispy chickpeas: coat tinned chickpeas with ras al hanout (Moroccan spice!) & cumin seeds, and pan-cook on a high heat in olive oil for a few minutes until seared. 💙 Tahini dressing: mix 2 tablespoons of tahini with one tablespoon of Greek yoghurt, and the juice of half a lemon. Whisk together, and add water depending on how thick you want the dressing! 💙 I served the aubergine halves with grilled vegetables and spicy rocket. Topped with the crispy chickpeas, drizzled with tahini dressing and finished with extra Parmesan , chilli flakes and fresh basil.