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!