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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Spiced eggplant and chickpeas


You will need to begin this recipe 1 day ahead.

You'll need

½ cup dried chickpeas, soaked overnight in cold water, drained 750 gm (about 3) eggplants 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

  • 01
  • Place chickpeas in a large saucepan, cover with cold water, simmer over medium heat for 40 minutes or until tender, drain and set aside.
  • 02
  • 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.
  • 03
  • Meanwhile, brush bread with remaining olive oil, place on baking trays and bake, turning once, for 5-6 minutes or until golden.
  • 04
  • Stir chickpeas through eggplant and serve with toasts passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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