Name: Baked Aubergines with Spicy Braised Chickpeas and Yogurt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 2

Baked Eggplants with Spicy Braised Chickpeas and Yogurt

If you’re craving a meal that’s both filling and veggie-forward, this baked eggplant (aka aubergine) smothered in spicy chickpeas with yogurt 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 eggplant cooked on a cast iron pan and placed on cold yogurt 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 eggplant and yogurt, 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!

Difficulty

Servings

Serves 2

Prep Time

10 minutes

Cook Time

40 to 45 minutes

By Jordon King

Note

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

Method

1: Preheat your Ooni oven, aiming for 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 eggplants 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 eggplants in a higher heat.

Tip: Keep the eggplants as far away from the flames as possible to avoid overcooking or burning.

3: While the eggplants 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.

Pot on a stove filled with chickpeas, tomatoes and 'nduja.

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

5: Check the eggplants 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 yogurt mixture onto a plate and place the eggplant on top.

Slice open longways and season the inside with salt to taste.

Two hands cutting open a baked eggplant on greek yogurt on a plate on a table.

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.

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.