Charred prawns, eggplant and chickpeas recipe with roast tomato vinaigrette

Name: Charred prawns, eggplant and chickpeas recipe with roast tomato vinaigrette
Total time: 30 min
Ingredients: 2 eggplant (about 600gm), cut into 2cm dice; 2 garlic cloves, finely crushed; 1 tbsp dried oregano; 160 ml olive oil; 800 gm canned chickpeas, drained and rinsed; ¾ cup oregano, plus extra to serve (firmly packed); 600 gm peeled uncooked prawns, deveined, tails intact; 2 tsp dried chilli flakes; Roasted tomato vinaigrette; 300 gm cherry tomatoes; 1 garlic clove, thinly sliced; ½ tsp caster sugar; 80 ml extra-virgin olive oil (⅓ cup); 2 long red chillies, coarsely chopped; Finely grated rind of 1 lemon, 1½ tbsp juice; 1 tbsp white wine vinegar, or to taste

www.gourmettraveller.com.au

Here, roasting the tomatoes first brings out their sweetness. Calamari or baby octopus would work well in place of the prawns.

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