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Baked Eggplants with Spicy Braised Chickpeas and Yogurt

If you're craving a meal that's both filling and veggie-forward, this baked eggplant (aka aubergine) smothered in spicy chickpeas with yogurt from chef and food producer Jordan King is where it's at. For Jordan, it's not just about the taste, though; it's the contrast of hot aubergine.

Baked Eggplants with Spicy Braised Chickpeas and Yogurt

Recipe created for

Ooni Pizza Oven

Main ingredient


Cook time

45 minutes

Serving size



  • 2 Eggplants (medium to large)
  • 3 Tbsp Extra-Virgin Olive Oil, plus more for drizzling
  • 1 medium Onion, finely sliced
  • ½ can Chickpeas (about 240 grams)
  • 1 can chopped Tomatoes (400 grams)
  • 1 Tbsp ‘nduja (plus more for an extra kick)
  • 1 tsp Cumin
  • Fine Sea Salt, to taste
  • 9 ounces (250 grams) Greek Yogurt
  • 1 Lemon, halved
  • Handful of fresh Mint Leaves, chopped

Recipe Preparation

  1. Preheat your Ooni oven, aiming for 570 °F (300 °C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
  2. Place the eggplants onto your cast iron and cover them with a sheet of tin foil. Cook for about 20 minutes, turning halfway through the bake. If you like a smokier taste, remove the foil for the last minute, cooking the eggplants in a higher heat.

    Tip: Keep the eggplants as far away from the flames as possible to avoid overcooking or burning.
  3. While the eggplants cook, place a saucepan over medium heat and add the 3 grams of olive oil. Add the onions and cook until soft, about 2 minutes. Add the chickpeas, tomatoes, ‘ndjua, cumin and salt to taste, cooking for another 3 minutes. Lower the heat and let simmer for 10 to 15 minutes until the sauce has thickened.
  4. In a small bowl, mix the yogurt with the juice of half the lemon and salt to taste, then set aside.
  5. Check the eggplants to make sure they are cooked through, then remove them from the oven with your gloves and allow to cool for a few minutes.
  6. Spread half of the lemon yogurt mixture onto a plate and place the eggplant on top. Slice open longways and season the inside with salt to taste.
  7. Add a couple spoonfuls of the chickpea, tomato and ‘nduja mixture, then sprinkle over the chopped mint and drizzle with olive oil to finish.
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