Mediterranean Eggplant Ragu with Crispy Chickpeas, Dukkah and Flatbread

Serves: 4

Ingredients

1 cucumber, roughly chopped

Handful of parsley to serve

Flatbread

3/4 cup greek yoghurt

1 cup wholemeal flour (plus extra for dusting)

1 tsp baking soda

Pinch of salt

Eggplant Ragu

2 large eggplants, diced

1 onion, finely chopped

3 cloves garlic, minced

1 red capsicum, diced

1 can (400g) diced tomatoes

2 tbsp tomato paste

2 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp maple syrup

Salt and pepper to taste

Olive oil for cooking

Fresh parsley, chopped, for garnish

Crispy Chickpeas

1 can (400g) chickpeas, drained and rinsed

1 tsp ground cumin

1/2 tsp garlic powder

Salt and pepper to taste

2 tsp olive oil

Dukkah

1/4 cup hazelnuts, toasted

1/4 cup toasted walnuts

1 tbsp sesame seeds, toasted

1 tbsp ground coriander

2 tbsp cumin seeds

Salt to taste

For the Labneh

1 cup Greek yogurt (strain for 3 hours or preferably overnight)

Method

1. To make the labneh, strain the greek yoghurt for around 3 hours or overnight. 

2. Flatbreads: combine the greek yoghurt, flour, baking soda and salt in a bowl and allow to rest for 5-10 minutes. Knead roughly in the bowl (adding additional flour if needed) until a smooth dough ball forms. Divide the dough in 4 and roll each out until 3mm thick. Pre-heat a large pan on medium heat and cook the flatbreads in the dry pan until lightly golden on each side. Place in a clean tea towel to keep warm.

3. Eggplant Ragu: Heat a drizzle of olive oil in a large pan over medium heat. Add the diced eggplant and cook until softened and lightly browned, about 5-7 minutes. Remove from the pan and set aside.

4. In the same pan, add another drizzle of olive oil, and sauté the onions for 5 mins or until translucent. Add the garlic and red capsicum, cooking for another 2-3 minutes.

5. Stir in the tomato paste, cumin, coriander, smoked paprika, and cook for about 1 minute. Add the diced tomatoes and maple syrup, and return the eggplant to the pan, along with some salt and pepper. Allow this to simmer for 20-25 minutes, stirring occasionally until thickened.

6. Meanwhile, in a bowl, toss the chickpeas with olive oil, cumin, garlic powder, salt and pepper. Place in the air fryer (or on a tray) and roast for 20-25 minutes, tossing occasionally until crispy and golden.

7. Dukkah: in a food processor or mortar and pestle, grind the hazelnuts, walnuts, sesame seeds, coriander, cumin and salt.

8. To serve, spread the labneh on the base of the plate and top with the eggplant ragu, crispy chickpeas, fresh cucumber, a generous sprinkling of dukkah, parsley and the warm flatbread on the side.