Smoked Eggplant, Toasted Chickpeas & Spek make a quick entree

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An easy delicious serve yourself entree

An easy delicious serve yourself entree

Quick Entree. Party Food.

I’ve been a bit busy lately. There’s been visitors staying and people dropping by. I have lots of birthday cakes to cook this month and some recipe testing for a company trying to develop a range of sauces. I feel completely spun out, and I know you are probably the same. There’s always so much to fit in.

The creamy smokey base

The creamy smokey base

As a way of encouraging a spare minute and still feeling good about what I am feeding people, I have perfected the quick entrée. The shared entree as I like to call it.  It is a delicious cook ahead way to keep everyone occupied. I know it’s just a glorified  dip… I’m not trying to reinvent the wheel, but there is some thing nice about sharing platter style. Give it a try and also try this one 

Toasted Chcikpeas

Toasted Chickpeas & spek

Just help yourself

Just help yourself

So I’ll get back to you after this weekend perhaps show you pictures of the birthday cakes made…..

5.0 from 2 reviews
Smoked Eggplant, Toasted Chickpeas & Spek
My Kitchen Stories: 
Quick and easy entrée that can be shared. Make ahead if you are short of time
  • 100gm (3.5oz) Spek or Pancetta
  • 1 medium eggplant ( medium- mine was about 300gm peeled)
  • 1 Tablespoon ground cumin
  • 2 Tablesopoons tahini
  • 1 clove garlic
  • 1-2 Tablespoons lemon juice
  • 1-2 tablespoons of olive oil
  • Salt
Toasted Chickpeas
  • 1 can (400gm- 14.1oz) well drained washed chickpeas
  • 1 Tablespoon ground cumin
  • 1 tablespoon sesame seeds
  • 2 tablespoons olive oil
  • 100gm (3.5oz) spek sliced into batons ( thickish matchstick)
  • To finish a good strong olive oil or a lemon oil, 1 tablespoon of each chopped coriander, chives and parsley
Oven 180C-350F
  1. Make this eggplant puree ( babaganoosh) a day or two ahead. The eggplant needs to be smoked. To do this put the whole eggplant over a gas burner turned to medium and let smoke and blacken turning occasionally until it is well charred and softened. Put onto a tray and bake till soft and steamy ( 10- 15 minutes). If you dont have a gas stove put it under a grill and leave to char.
  2. Peel the blackened skin from the eggplant making sure that none of the charred pieces are stuck to the flesh, keeping any bits of flesh and liquid.
  3. Put into a food processor with tahini, garlic, salt spices & ½ the lemon and olive oil blitzing till smooth, taste and add more lemon, oil and salt if needed. It should be smooth and creamy.
  4. Heat a frypan and add the spek sautéing till well browned. Mop up any excess fat with kitchen paper.Leave the spek in the pan and add the olive oil to the pan then the chickpeas cumin, sesame seeds and a sprinkling of salt. toss this on medium till the chickpeas start to toast and flavour. Taste, it could need more salt or even more oil .
  5. Spread the babganoodsh over the base of a platter or plate. sprinkle with chik peas. Splash over some lemon oil if you have it or just olive oil. Then sprinkle with herbs.
  6. Serve with toasted pita bread or other bread or Turkish bread or crackers.
Perfect entree

Perfect entree


A local Food Tour of Sydney and more hijinx in Malaysia to come.


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