Mediterranean Eggplant and Chickpea Nests with Lemon Ricotta and Smoked Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet and a medium baking dish with parchment paper or lightly grease them.

2. 2

   Arrange the eggplant slices on the baking sheet, brush them with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 15 minutes at 220 °C / 425 °F, flipping halfway through, until flexible and lightly golden.

3. 3

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, cumin, 1/2 teaspoon smoked paprika, oregano, and cinnamon; cook for 30 seconds, stirring.

4. 4

   Add the chickpeas and 120 g (1/2 cup) of the crushed tomato to the skillet. Lightly mash some of the chickpeas with a spoon to help bind the filling. Add the fresh mint, 1 tablespoon parsley, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes until the mixture is moist but thick. Remove from the heat.

5. 5

   Make the sauce by blending the roasted red pepper with the remaining 60 g (1/4 cup) crushed tomato, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 60 ml (1/4 cup) water until smooth.

6. 6

   Spread the pepper sauce over the bottom of the baking dish. Shape 8 nests by crossing 2 eggplant slices per portion in muffin cups or directly in the dish, leaving the ends hanging outward. Divide the chickpea filling among the nests and fold the eggplant ends toward the center to partially enclose the filling.

7. 7

   Bake the nests for 15 to 18 minutes at 200 °C / 400 °F, until heated through and set over the sauce.

8. 8

   While they bake, mix the ricotta with the lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt until creamy and light.

9. 9

   Toast the pine nuts in a small skillet over medium-low heat for 2 to 3 minutes, stirring often, until golden and fragrant.

10. 10

    Serve 2 nests per portion over the pepper sauce, add dollops of lemon ricotta, and finish with the toasted pine nuts and the remaining fresh parsley on top.