Baked Aubergines with Spicy Braised Chickpeas and Yoghurt

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!



Chef's hat icon Difficulty

People icon Servings

Serves 2

Time icon Prep Time

10 minutes

Fuel type icon Cook Time

40 to 45 minutes

By Jordon King

Baked Aubergines with Spicy Braised Chickpeas and Yoghurt
Bulb icon

Note

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

Pot on a stove filled with chickpeas, tomatoes and 'nduja. Two hands cutting open a baked aubergine on greek yogurt on a plate on a table.

Jordon King

Jordon Ezra King is a chef and food producer for Mob. Having cooked, temped and staged his way through a host of kitchens around the world, Jordon (@jordonezraking) has picked up more than a few tricks along the way. He now shares that knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes he's cooking.