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(recipe page 83)



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
1½ 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.

Spoon in the yoghurt then top with the chickpeas and

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