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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.