Baked Eggplant with Warm Chickpeas and Yoghurt (gf) (v)

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 TO SERVE 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. SERVES 2