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If you’re craving a meal that’s both filling and veggie-forward, this baked aubergine (aka eggplant) smothered in spicy chickpeas with yogurt from chef and food producer Jordon King (@jordonezraking) is where it’s at. For Jordon, it's not just about the taste, though; it’s the contrast of hot aubergine cooked on a cast iron pan and placed on cold yogurt that makes this a standout dish.
The braised chickpeas get their kick from ‘nduja, a spicy, spreadable pork sausage from Calabria in Southern Italy; mixed with the juicy aubergine and yogurt, you get a lovely saucy situation.
This dish works perfectly as a meal on its own, but is also great as part of a spread with meze, or a Mediterranean platter; simply add some falafel, hummus, feta cheese, pita and other dips for sharing!
Serves 2
10 minutes
40 to 45 minutes
By Jordon King
Note
You can find ‘nduja at Italian markets, some specialty grocery stores and online.
Jordon King
Jordon Ezra King is a chef and food producer for Mob. Having cooked, temped and staged his way through a host of kitchens around the world, Jordon (@jordonezraking) has picked up more than a few tricks along the way. He now shares that knowledge with the world, using his platform to teach people how to work their way around a kitchen and educate them about the provenance of the dishes he's cooking.
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