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Spiced eggplant and chickpeas

Australian Gourmet Traveller appetiser recipe for spiced eggplant and chickpeas

By Rodney Dunn
  • 10 mins preparation
  • 3 hrs 40 mins cooking
  • Serves 6
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Spiced eggplant and chickpeas
You will need to begin this recipe 1 day ahead.


  • 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


  • 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.
  • Author: Rodney Dunn