SMOKY WHOLE EGGPLANTS WITH CRISPY CHICKPEAS, OLIVES AND TAHINI

SERVES 4 HANDS-ON TIME 10 MINUTES COOK TIME 25 MINUTES

5 eggplants

2 tablespoons extra virgin olive oil 2 tablespoons chilli oil

Juice of 1 lemon

2 tablespoons pomegranate molasses

To serve

⅔ cup garlicky whipped tahini (see recipe right) 2 tablespoons za’atar

⅓ cup pitted kalamata olives, roughly chopped 1 cup crispy roast chickpeas (see recipe right) Handful dill sprigs, roughly chopped

Handful mint leaves, roughly chopped

1. Preheat a barbecue to high and cook the eggplants whole for 15 minutes, turning throughout, until the skins are charred and the eggplants are soft. Alternatively, working in batches, place the whole eggplants over an open gas cooker flame and cook for 10 minutes, turning throughout, until soft. You can also bake them by placing them directly onto oven racks and cooking at 230°C for 20–25 minutes until soft (though you won’t get the same smoky flavour).

2. Place the cooked eggplants on a wire rack set over a plate or tray and allow them to drain and cool for a few minutes, and then carefully peel off the burnt skin, leaving the eggplants whole and the tops intact, if possible. Carefully transfer them to a serving platter, season with salt and pepper and then drizzle with the olive oil, chilli oil, lemon juice and pomegranate molasses.

3. To serve, spoon the garlicky whipped tahini over eggplants and sprinkle with the za’atar. Top with olives, crispy roast chickpeas and herbs.

GARLICKY WHIPPED TAHINI

MAKES 1¼ CUPS

½ cup hulled tahini

Juice of 1 lemon

2 cloves garlic, finely crushed

Sea salt flakes and ground black pepper

1. Place all ingredients in a blender with ⅔ cup water and blend into a smooth paste. Adjust the water and lemon juice until you have a silky consistency. Transfer to an airtight container or jar and store in the fridge for up to one week. Tip This sauce thickens when stored overnight, so to thin it out again, add lemon juice, water and seasoning as required.

CRISPY ROAST CHICKPEAS

MAKES 2 CUPS

2 x 400g cans chickpeas, rinsed, drained and

dried overnight (see note below)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon sweet smoked paprika

1. Preheat oven to 210°C and line a baking tray with baking paper. Toss the dried chickpeas with the olive oil, spices and a little salt and pepper until well coated. Scatter over the baking tray and roast for 25–30 minutes until crisp. Set aside to cool and then store in an airtight container at room temperature for up to two weeks.

Note Ensure that the chickpeas have been dried very well in the fridge overnight, uncovered, on a paper towel.

NUTRITION (per serve) 2535kJ/606cals. Protein 15.9g. Carbs 35.1g. Sat fat 5.3g. Fibre 22.6g. Sodium 493mg