Charred prawns, eggplant and chickpeas with roast tomato vinaigrette

Here, roasting the tomatoes first brings out their sweetness. Calamari or baby octopus would work well in place of the prawns.

You'll need

2 eggplant (about 600gm), cut into 2cm dice 2 garlic cloves, finely crushed 1 tbsp dried oregano 160 ml olive oil 800 gm canned chickpeas, drained and rinsed ¾ cup (firmly packed) oregano, plus extra to serve 600 gm peeled uncooked prawns, deveined, tails intact 2 tsp dried chilli flakes   Roasted tomato vinaigrette 300 gm cherry tomatoes 1 garlic clove, thinly sliced ½ tsp caster sugar 80 ml (⅓ cup) extra-virgin olive oil 2 long red chillies, coarsely chopped Finely grated rind of 1 lemon, 1½ tbsp juice 1 tbsp white wine vinegar, or to taste


  • 01
  • Preheat oven to 200°C. For vinaigrette, combine tomatoes, garlic, sugar and half the oil in an oven dish, season to taste, and roast until slightly caramelised (15-20 minutes). Transfer to a food processor, add remaining ingredients and process until smooth. Season to taste.
  • 02
  • Meanwhile, toss eggplant, garlic, dried oregano and 120ml oil in a separate oven dish to combine, season, and roast until eggplant is golden and tender (15-20 minutes). Transfer to a bowl, add chickpeas, oregano and half the vinaigrette, toss to combine and season to taste.
  • 03
  • Heat a char-grill pan over high heat. Combine prawns in a bowl with chilli flakes and remaining olive oil and season to taste. Grill, turning once, until charred (2-3 minutes).
  • 04
  • Top eggplant mixture with prawns, drizzle with a little remaining vinaigrette, top with extra oregano and serve with remaining vinaigrette.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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