2 eggplant (about 600gm),
cut into 2cm dice
2 garlic cloves, finely crushed
1 tbsp dried oregano
160 ml olive oil
800 gm canned chickpeas,
drained and rinsed
¾ cup (firmly packed)
oregano, plus extra
to serve
600 gm peeled uncooked
prawns, deveined, tails
intact
2 tsp dried chilli flakes(^) ROASTED TOMATO
VINAIGRETTE
300 gm cherry tomatoes
1 garlic clove, thinly sliced
½ tsp caster sugar
80 ml (⅓ cup) extra-virgin
olive oil
2 long red chillies, coarsely
chopped
Finely grated rind of
1 lemon, 1½ tbsp juice
1 tbsp white wine vinegar,
or to taste
1 Preheat oven to 200°C. For
vinaigrette, combine tomatoes,
garlic, sugar and half the oil in an
oven dish, season to taste, and
roast until slightly caramelised
(15-20 minutes). Transfer to a
food processor, add remaining
ingredients and process until
smooth. Season to taste.
2 Meanwhile, toss eggplant,
garlic, dried oregano and 120ml
oil in a separate oven dish to
combine, season, and roast until
eggplant is golden and tender
(15-20 minutes). Transfer to a
bowl, add chickpeas, oregano
and half the vinaigrette, toss to
combine and season to taste.
3 Heat a char-grill pan over
high heat. Combine prawns in
a bowl with chilli flakes and
remaining olive oil and season
to taste. Grill, turning once, until
charred (2-3 minutes).
4 Top eggplant mixture with
prawns, drizzle with a little
remaining vinaigrette, top with
extra oregano and serve with
remaining vinaigrette.
Charred prawns, eggplant and
chickpeas with roast tomato vinaigrette
SERVES 4
Here, roasting the tomatoes first brings out their sweetness.
Calamari or baby octopus would work well in place of the prawns.
2 tbsp olive oil
16 large slices spicy sopressa
1 leek, halved lengthways
and thinly sliced
2 garlic cloves, finely grated
10 eggs
2 tbsp finely chopped sage
⅓ cup (20gm) finely
grated parmesan
4 ciabatta rolls, halved
and toasted
Aïoli, rocket and pickled
green chillies, to serve
1 Preheat oven to 160°C.
Heat oil in a large ovenproof
frying pan over medium-high
heat, add sopressa and fry,
turning occasionally, until
crisp (1-2 minutes). Drain
on paper towels.
2 Reduce heat to medium,
add leek and garlic, season to
taste, and fry until translucent
(3-4 minutes). Meanwhile, whisk
eggs, sage and parmesan in a
bowl and season to taste. Pour
into pan and cook without
stirring until starting to set
around edges (2-3 minutes).
Transfer pan to oven and bake
until set (2-3 minutes). Cool
briefly, invert or slide onto a
board and cut into 8 wedges.
3 Spread ciabatta bases with
aïoli, top with frittata, sopressa,
and rocket, season to taste, and
sandwich with ciabatta tops.
Serve with pickled chillies.
Sage frittata and fried
sopressa panini MAKES 4
Cooking the leek in the sopressa oil adds extra flavour
to this Italianate spin on a bacon and egg roll. If spice
isn’t your thing, use flat pancetta in place of sopressa.
70 GOURMET TRAVELLER