This delicious starter or light lunch combines the healthy, nutritious flavours of Sardinia.  (inspired by a recipe in Plenty More by Ottolenghi )



Sardinian Eggplant
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  • 3 large eggplants, cut into large slices
  • ½ cup olive oil
  • 1 ½ cups of chickpeas, well cooked, preserved cooking water or if using canned, 2 Tbsp. of can fluid mixed with equal amt of water
  • 1½ tsp. cumin seeds
  • 1 sm. lemon rind, pith, seeds removed
  • ½ c. greek yogurt
  • ½ cup mint, coarsely chopped
  • ½ cup flat leaf parsley, coarsely chopped
  • salt and pepper
recipe by STIR Cooking School


Place eggplant in a bowl with ¼ cup oil, season with salt and pepper. Roast on parchment paper for 40 min. and cool.

Mash the chickpeas with cumin seeds,3 Tbsp. oil , lemon flesh, ½ tsp. salt, pepper and 2 Tbsp. cooking fluid. This should be a spreadable paste.

Place yogurt in small food processor with 1 Tbsp.oil, 2 Tbsp. water, herbs, ¼ tsp. salt, black pepper. Blend until you can drizzle the yogurt, adding water if necessary.

Serve on a platter as a starter with crushed chickpeas on top followed by a drizzle of yogurt.