While the eggplants do take time in the oven, once they’re in, it only takes a few minutes to add the final touches for a flavour-packed meal.
Serves: 2
INGREDIENTS
2 medium eggplants
50 grams butter
1 teaspoon smoked paprika
½ teaspoon cumin seeds
1 clove garlic, crushed
400-gram tin chickpeas, drained and rinsed
sea salt and ground pepper
To serve
1 cup thick plain yoghurt
2 tablespoons purchased dukkah
2 spring onions, thinly sliced
METHOD
Preheat the oven to 180°C fan bake.
Prick each eggplant a few times with the tip of a knife then place on a baking tray. Roast for 40-45 minutes, or until they are just starting to collapse and are very tender. Leave to cool for 10 minutes.
Melt the butter in a sauté pan and stir in the spices and garlic. Cook for 2 minutes then add the chickpeas and allow to warm through.
Place the eggplants on plates and make a cut down the centre. Season with salt and pepper.
To serve: Spoon in the yoghurt then top with the chickpeas and spiced butter. Scatter over the dukkah and spring onions.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!