Baked Eggplants with Spicy Braised Chickpeas and Yogurt

Name: Baked Aubergines with Spicy Braised Chickpeas and Yoghurt
Prep time: 10 min
Cook time: 40 min
Yield: Serves 2
Ingredients: 2 aubergines (medium to large); 3 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely sliced; ½ can chickpeas (about 240 grams); 1 can chopped tomatoes (400 grams); 1 tablespoon ‘nduja (plus more for an extra kick); 1 teaspoon cumin; Fine sea salt, to taste; 9 ounces (250 grams) Greek yogurt; 1 lemon, halved; Handful of fresh mint leaves, chopped

If you’re craving a meal that’s both filling and veggie-forward, this baked aubergine (aka eggplant) smothered in spicy chickpeas with yoghurt from chef and food producer Jordon King (@jordonezraking) is where it’s at. For Jordon, it's not just about the taste, though; it’s the contrast of hot aubergine cooked on a cast iron and placed on cold yoghurt that makes this a standout dish.

The braised chickpeas get their kick from ‘nduja, a spicy, spreadable pork sausage from Calabria in Southern Italy; mixed with the juicy aubergine and yoghurt, you get a lovely saucy situation.

This dish works perfectly as a meal on its own, but is also great as part of a spread with meze, or a Mediterranean platter; simply add some falafel, hummus, feta cheese, pita and other dips for sharing!

Prep Time: 10 minutes

Cook Time: 40 to 45 minutes

Difficulty: Easy

Servings: Serves 2

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Method

Note

You can find ‘nduja at Italian markets, some specialty grocery stores and online.

1

Preheat your Ooni oven, aiming for 570 °F (300 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
2

Place the aubergines onto your cast iron and cover them with a sheet of tin foil. Cook for about 20 minutes, turning halfway through the bake. If you like a smokier taste, remove the foil for the last minute, cooking the aubergines in a higher heat.
Tip: Keep the aubergines as far away from the flames as possible to avoid overcooking or burning.
3

While the aubergines cook, place a saucepan over medium heat and add the 3 grams of olive oil. Add the onions and cook until soft, about 2 minutes. Add the chickpeas, tomatoes, ‘ndjua, cumin and salt to taste, cooking for another 3 minutes. Lower the heat and let simmer for 10 to 15 minutes until the sauce has thickened.
4

In a small bowl, mix the yoghurt with the juice of half the lemon and salt to taste, then set aside.
5

Check the aubergines to make sure they are cooked through, then remove them from the oven with your gloves and allow to cool for a few minutes.
6

Spread half of the lemon yoghurt mixture onto a plate and place the aubergine on top. Slice open longways and season the inside with salt to taste.
7

Add a couple spoonfuls of the chickpea, tomato and ‘nduja mixture, then sprinkle over the chopped mint and drizzle with olive oil to finish.