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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.