AT A GLANCE
Here, roasting the tomatoes first brings out their sweetness. Calamari or baby octopus would work well in place of the prawns.
|01||Preheat oven to 200°C. For vinaigrette, combine tomatoes, garlic, sugar and half the oil in an oven dish, season to taste, and roast until slightly caramelised (15-20 minutes). Transfer to a food processor, add remaining ingredients and process until smooth. Season to taste.|
|02||Meanwhile, toss eggplant, garlic, dried oregano and 120ml oil in a separate oven dish to combine, season, and roast until eggplant is golden and tender (15-20 minutes). Transfer to a bowl, add chickpeas, oregano and half the vinaigrette, toss to combine and season to taste.|
|03||Heat a char-grill pan over high heat. Combine prawns in a bowl with chilli flakes and remaining olive oil and season to taste. Grill, turning once, until charred (2-3 minutes).|
|04||Top eggplant mixture with prawns, drizzle with a little remaining vinaigrette, top with extra oregano and serve with remaining vinaigrette.|