5 Ingredients Mediterranean
By Jamie Oliver
22 mins
Not Too Tricky
serves 2
About the recipe
Vibing off flavours from the Levantine coast, I’m using chickpeas in two different ways to max out on both flavour and texture. Peeled blackened aubergine adds a smoky depth that’s hard to beat.
Recipe From
Ingredients
2 aubergines (250g each)
50g sesame seeds
½ x 700g jar or 1 x 400g tin of chickpeas
2 lemons
200g radishes, ideally with leaves
Method
- Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside.
- Meanwhile, toast the sesame seeds in a large non-stick frying pan on a high heat until golden, tossing regularly. Put two-thirds of the toasted seeds into a blender, saving the rest for later.
- Drain the chickpeas (reserving the juice) and add two-thirds to the blender with the juice of 1 lemon and 2 tablespoons of extra virgin olive oil.
- Blitz until super-smooth, loosening with splashes of chickpea juice, if needed, then season to perfection and divide between plates.
- Halve the radishes, toss with the remaining lemon juice and season with sea salt to quickly pickle.
- Once cool enough to handle, carefully remove the aubergine skin, then halve lengthways leaving them intact at the stalk, and season with salt and black pepper.
- Return the frying pan to a medium heat with a drizzle of olive oil, and scatter in the remaining chickpeas. Push the chickpeas to one side, then add the aubergines and cook for 5 minutes, or until the chickpeas are golden and crispy and the aubergine is starting to caramelize, turning as needed.
- Divide between plates, scatter over the reserved toasted sesame seeds and radishes, and finish with a drizzle of extra virgin olive oil, if you like.
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