Fire Roasted Eggplant with Tahini Sauce & Chickpea

Rub the eggplant with oil. Place on an open fire and roast on medium-low flame while turning occasionally for approximately 30 minutes until the eggplant is charred and cooked through. Remove carefully onto a plate and allow to cool. Gently peel the charred skin and discard it.

Heat a tablespoon of olive oil in a large frying pan on medium. Add leek, garlic and red chilli flakes. Fry briefly until starting to caramelise. Add the chickpeas and salt. Cook for a few minutes, tossing constantly until chickpeas are heated through. Remove from heat.

Make the sauce for the eggplant by mixing all ingredients together in a bowl.

Make the tahini sauce by blending all ingredients for it in a small blender/food processor. Use water sparingly and only to thin the sauce to a pouring consistency.

Spread tahini sauce on a rimmed serving plate. Place the roasted eggplant on top of the tahini sauce. Drizzle with the spicy eggplant sauce. Top with chickpeas and parsley. Sprinkle with extra smoked paprika. Serve immediately.