Marie Claire Australia - 01.05.2018

(Ben Green) #1 179

7 eggplants
3 tbsps olive oil
1 garlic clove, finely grated
1 lemon, juiced
245g cooked chickpeas
1 tsp sweet paprika
270g tahini dip (see below)
2 tbsps chopped flat-leaf parsley, to garnish (optional)


1 cup tahini
1 tsp sea salt
1 garlic clove, finely grated
21 cup iced water
2 lemon, juiced


1 To make the tahini dip,
combine the tahini, salt and
garlic in a bowl. Whisk in the
iced water and lemon juice
until smooth. Set aside or store
in an airtight container in the
fridge for up to 1 week. 2 Place
the eggplants directly over a
cooktop flame and chargrill
until completely black on the
outside and soft in the middle.
Remove from the heat and leave
to cool. Use a small sharp knife
to make slits lengthways down
the middle of 3 eggplants and

gently pry them open. Remove
the skin from the remaining
eggplants and put the flesh in
a bowl. Drizzle 2 tablespoons
of oil over the eggplant flesh.
Add the garlic and lemon juice
and mix well. Place the 3 open
eggplants on a serving plate
and top with the eggplant flesh.
3 Heat a frypan over a high heat
and add the remaining oil. Fry
the chickpeas and paprika in the
oil for 2 minutes or until crispy.
4 Top eggplants with chickpeas,
tahini and parsley, if using.

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