Jerk Eggplant With Smoky Chickpea Puree

Place eggplant in a colander, sprinkle with sea salt and toss to combine. Stand for 1 hour to soften.

Meanwhile, soak 2 cups smoking woodchips in water for 30 minutes, then drain. Line base of a wok with 2 layers of foil, then place woodchips on foil and scatter over sugar. Place a heatproof rack over sugar mixture, ready for smoking.

To make the smoky chickpea puree, use a metal skewer to create holes in a small aluminium barbecue tray, then add chickpeas and garlic and place on rack in wok. Heat wok over medium heat until woodchips start to smoke, then cover with a tight-fitting lid or seal with foil. Reduce heat to low and smoke for 10 minutes. Remove tray from heat and stand, covered, for 10 minutes or until smoke subsides. Place chickpeas and garlic in a food processor.

Place stock in a pan over medium heat and bring to the boil. Add to food processor, along with oil, tahini, zest, lemon juice and salt flakes. Process until smooth. Transfer to a bowl and chill until required.

To make the jerk marinade, combine all the ingredients in a bowl.

Using paper towels, push down on eggplant to soak up excess water. Transfer to a tray and brush with marinade. Preheat a barbecue or griddle pan over medium-high heat. Add eggplant slices and cook, turning halfway, for 12 minutes or until charred and tender.

Meanwhile, place onion, capsicum and vinegar in a small bowl, mixing to combine. Stand for 5 minutes, then stir through coriander and oil.

Spoon puree over a serving platter, top with eggplant, then spoon over pickled onion mixture. Sprinkle with paprika and serve with extra coriander leaves.