Smoky whole eggplants with crispy chickpeas, olives & tahini
Cooking vegetables whole this way is a great technique for creating amazing flavours with minimum fuss.
No vegetable dish gets me more excited than charred eggplant – it’s a feast for the senses and takes me straight back to my childhood. Cooking vegetables whole this way is so often overlooked, but it’s a great technique for creating amazing flavours with minimum fuss.
Smoky whole eggplants with crispy chickpeas, olives & tahini
5 eggplants
Sea salt flakes and ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chilli oil
Juice of 1 lemon
2 tablespoons pomegranate molasses
To serve
2/3 cup (185g) garlicky whipped tahini (recipe below)
2 tablespoons za’atar
1/3 cup (55g) pitted kalamata olives, roughly chopped
1 cup (175g) crispy roast chickpeas (recipe below)
Handful dill sprigs, roughly chopped
Handful mint leaves, roughly chopped
Preheat a barbecue to high and cook the eggplants whole for 15 minutes, turning, until the skins are charred and the flesh soft. Alternatively, place whole eggplants over a gas flame and cook for 10 minutes, turning throughout, until soft. Or place directly onto oven racks and cook at 230C for 20-25 minutes, until soft (though you won’t get the same smoky flavour). Place the cooked eggplants on a wire rack over a plate or tray; drain and cool for a few minutes, then carefully peel off the burnt skin, leaving the eggplants whole and the tops intact if possible. Carefully transfer to a serving platter, season with salt and pepper, then drizzle with olive oil, chilli oil, lemon juice and pomegranate molasses. To serve, spoon the tahini over the eggplants, sprinkle with za’atar and top with olives, crispy roast chickpeas and herbs. Serves 4
Garlicky whipped tahini
½ cup (135g) hulled tahini
Juice of 1 lemon
2 cloves garlic, finely crushed
Sea salt flakes and ground black pepper
Place all the ingredients in a blender with 2/3 cup (170ml) water and blend into a smooth paste. Adjust the water and lemon juice until you have a silky consistency. Transfer to an airtight container or jar; it will keep in the fridge for up to 1 week. Makes 1¼ cups (350g)
Crispy roast chickpeas
2 x 400g cans chickpeas, rinsed, drained and dried overnight
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
Sea salt flakes and ground black pepper
Ensure the chickpeas have been dried very well in the fridge overnight, uncovered, on paper towels. Preheat the oven to 210C and line a baking tray with baking paper. Toss the dried chickpeas with the olive oil, spices and a little salt and pepper, until well coated. Scatter over the baking tray and roast for 25-30 minutes, until crisp. Set aside to cool, then store in an airtight container; they’ll keep at room temperature for up to 2 weeks. Makes 2 cups
Edited extract from More Fish, More Veg by Tom Walton (Murdoch Books, $39.99). Photography: Rob Palmer
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