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.
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
1 cup thick plain yoghurt
2 tablespoons purchased dukkah
2 spring onions, thinly sliced
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.