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Aubergine and halloumi rolls with chickpea salad recipe

Aubergine and halloumi rolls with chickpea salad recipe

15 ratings

This stylish vegetarian dinner combines smoky, griddled aubergine slices, rolled up and stuffed with halloumi and basil and baked until soft, with spicy harrisa chickpeas and a creamy tahini dressing that brings all the flavours together beautifully. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 390 calories / serving
  • Vegetarian


  • 400g tin chickpeas, drained and rinsed
  • 2 tsp Harissa paste
  • 1 tsp olive oil, plus extra for brushing
  • 2 aubergines, sliced lengthways into 16
  • 225g pack halloumi with mint, cut into 16 slices
  • 24 basil leaves
  • 90g bag mixed salad leaves
  • 125g cherry tomatoes, halved

For the dressing

  • 2 tbsp tahini
  • 1 lemon, juiced, plus extra wedges for squeezing
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    11g 55%
  • Sugars

    5g 6%
  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 15.3g Protein 19.9g Fibre 3.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a baking dish and toss with the harissa and oil; season. Roast for 25 mins.
  2. Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 mins on each side until charred and cooked through. Set aside until needed.
  3. To make the dressing, combine all the ingredients in a small bowl; season.
  4. Griddle the halloumi for 1-2 mins on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 mins.
  5. Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over.

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