Grilled Eggplant, matbucha chickpeas, goats cheese, olives
MASTERCLASS INGREDIENT BOX RECIPE | COOK: 30MINS
1. Matbukha sauce
2. Za’atar goats cheese
3. Cooked chickpeas
1. Preheat the oven to 220 degrees fan-forced. Next, cut the eggplant in half and lie the pieces face up on a tray lined with baking paper. Coat generously in salt and grape seed oil (vegetable or any other seed oil is fine). Put the tray into the oven for 20 minutes.
2. Pour the chickpeas and the matbukha sauce into a pot on a low heat. Bring it to the boil then reduce head and simmer until the eggplant is ready, stirring occasionally. Both the chickpeas and the matbukha sauce have been cooked through already, so the point here is to heat it up before serving.
3. Turn down the oven to 180 degrees for an additional 10 minutes to finish cooking the eggplant.
4. To plate up, place the matbukha chickpeas in the centre of the plate with the roasted eggplant on top. Sprinkle over the goats cheese, olives, coriander and dill.
DIETARIES AND SUBSTITUTIONS:
Vegan/no dairy: Vegan cheese has been provided, use according to our recipe.