Eggplant Baladi with chickpeas & Tahini


1 eggplant            

Raw tahini

1 tomato, seeds only

1 garlic clove, peeled and finely chopped

Juice of 1 lemon

1 handful of thyme leaves

1/2 cup organic small chickpeas, soaked for 8 hours and cooked until tender

Atlantic sea salt

Coarse black pepper

Olive oil


Grill the eggplant on an open flame for about 30 minutes, until scorched and tender, turning halfway. 

Remove the tomato to a bowl and leave to rest for at least 30 minutes, it will cool and release its delicious juices.  Don’t throw the liquid away

Peel the cooled eggplant with your hands, trying not to take away too much of the flesh. Keep the eggplant whole (with the “head”intact) and don’t worry about removing all the skin, I will add to the smokiness.

Transfer the eggplant and its juice to a serving dish.

Drizzle over the tahini and scoop the tomato seeds on top.  Add the garlic, lemon juice , thyme leaves and hot chickpeas.

Season with salt and pepper and drizzle generously with olive oil.

Serve with a cold glass of white Riesling, the smoky eggplant, fresh tomato and tahini go perfectly

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