Roasted Eggplant & Harissa Yoghurt with Smoky Almonds and Crispy Chickpeas

Ingredients

• 1 large eggplant, halved lengthwise
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 50 g smoked almonds, roughly chopped, to serve
• 2 tbsp flat-leaf parsley, roughly chopped, to serve

Crispy Chickpeas

• 400 g canned chickpeas, drained & rinsed
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt, to taste

Harissa Yohgurt

• ¼ cup Greek-style yoghurt
• 1 tbsp harissa paste
• 1 tbsp lemon juice

Pomegranate and Herb Salad

• ¼ cup pomegranate arils
• ¼ small bunch flat-leaf parsley, leaves picked, roughly chopped
• ¼ small bunch mint, leaves picked, roughly chopped
• ¼ red onion, thinly sliced
• ½ lemon, juiced
• 2 tbsp olive oil

Method

1. Preheat the oven to 200°C. Line two baking trays with baking paper. Score the flesh of the eggplant in a crosshatch pattern, then drizzle with olive oil. Sprinkle with paprika, salt and black pepper, then place cut-side down on one baking tray. Roast for 30-35 minutes, or until soft and caramelised.
2. Combine the drained chickpeas on the second prepared tray with the olive oil, cumin, smoked paprika and salt. Toss well to combine, then spread out on the tray and roast for 20-25 minutes, or until crispy.
3. Combine the ingredients for the harissa yoghurt in a small bowl. Set aside until needed. To make the pomegranate salad, combine the ingredients in a medium mixing bowl and toss lightly to combine. Season to taste with salt.
4. Serve the roasted eggplant halves topped with crispy chickpeas, drizzled with harissa yoghurt, and sprinkled with smoked almonds and parsley. Serve with the pomegranate salad on the side.

Serving Suggestions

• A Burgundy-style glass with a slightly tapered opening to lift florals and fruit
• Serve at 14-16°C to bring out the wine’s depth and structure