Eggplant and Chickpeas with Mint Yoghurt
- 2 medium eggplants (about 325-350g each)
- ½ cup olive oil
- sea salt and freshly ground black pepper
- 1 large onion, peeled and sliced
- 1 large yellow pepper
- 1 large green pepper
- 2 cloves garlic, peeled and crushed
- 1 tsp ground cumin
- 2 x 390g cans chickpeas
- 12 medium vine tomatoes
- 1 cup Greek yoghurt
- handful mint leaves
Slice eggplants approximately 1cm thick and brush slices on both sides with oil. Fry in a hot ridged grill pan over medium-high heat or on a preheated oiled barbecue hot plate until a good golden brown and very tender. Transfer to a plate and season with salt.
Alternatively, preheat oven to 190°C (fanbake). Brush sliced eggplant on both sides with oil. Lay eggplant slices on trays lined with baking paper and cook for 30-40 minutes, until browned, turning over once and alternating the trays.
Put onion in a large frying pan with 2 Tbsp of olive oil and fry gently until soft but only lightly coloured. Tilt pan, let oil drain off, then scoop onion onto a plate.
Halve peppers, remove seeds and cores and cut into fat strips. Add to pan and cook about 10 minutes until soft. Stir in garlic and cumin.
Drain chickpeas, rinse well and drain again. Plunge tomatoes into a saucepan of gently boiling water, count to 15, then remove from water to a side bowl of cold water. Peel and cut in half.
Put half the eggplant in an ovenproof gratin dish, and scatter with half the onion and peppers, then half the chickpeas. Season everything with salt and pepper.
Make another layer then top with the tomatoes, positioning them cut side down. Cover gratin with a lid and bake in an oven preheated to 190°C (fanbake) for 40-45 minutes, until everything is bubbling around the edges.
Cool before serving - it's at its best while still warm. Spoon yoghurt over the top and strew with mint.