Name: Spiced eggplant and chickpeas
Prep time: 10 min
Cook time: 220 min
Total time: 230 min
Yield: 6
Ingredients: ½ cup dried chickpeas, soaked overnight in cold water, drained; 750 gm eggplants (about 3); 2 400gm cans whole peeled tomatoes; 150 ml extra-virgin olive oil; ½ tsp ground cumin; ¼ tsp each ground allspice and ground coriander; 1 loaf ciabatta, thinly sliced widthways

Spiced eggplant and chickpeas

Australian Gourmet Traveller appetiser recipe for spiced eggplant and chickpeas

Serves 6

Prep

10M

Cook

3H 40M

Total

3H 50M

You will need to begin this recipe 1 day ahead.

Ingredients

½ cup dried chickpeas, soaked overnight in cold water, drained

750 gm eggplants (about 3)

2 400gm cans whole peeled tomatoes

150 ml extra-virgin olive oil

½ tsp ground cumin

¼ tsp each ground allspice and ground coriander

1 loaf ciabatta, thinly sliced widthways

Method

Main

1.Place chickpeas in a large saucepan, cover with cold water, simmer over medium heat for 40 minutes or until tender, drain and set aside.

2.Preheat oven to 180C. Cut eggplant lengthways into 6 wedges, place in a baking dish, crush tomatoes over, drizzle with ½ cup oil, scatter with spices and season to taste with sea salt and freshly ground black pepper. Cover tightly with foil and bake for 2 hours, then remove foil and cook for another hour or until liquid thickens to sauce consistency.

3.Meanwhile, brush bread with remaining olive oil, place on baking trays and bake, turning once, for 5-6 minutes or until golden.

4.Stir chickpeas through eggplant and serve with toasts passed separately.

Styling by Rodney Dunn

Styling by Adelaide Lucas

Styling by Élodie Rambaud