A scrumptious eggplant with a marinade packed full of flavour.
Serves: 1
INGREDIENTS
- ½ a small aubergine
Marinade for aubergine:
- 1 teaspoon of cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- Juice of ½ lemon
- 1x400g tin of chickpeas drained and rinsed (save a few whole for garnish)
- Juice and zest of ½ a lemon
- Black pepper
- 1 teaspoon of extra virgin olive oil
- 8 mint leaves
- 1 tablespoon of pomegranate seeds
- 1 teaspoon of sesame seeds
METHOD
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Pre-heat your oven to 180°C.
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Take your aubergine and score with a knife diagonally both ways to create a criss-cross pattern (this is to allow the herbs and spices from the marinade to really get into the flesh).
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In a bowl combine all the marinade ingredients and mix well. Once combined, use your hands to massage the marinade all over the aubergine. Place the marinated aubergine on a baking tray and put in the oven for 20 minutes.
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While your aubergine is roasting add your chickpeas to a blender, plus lemon juice and zest, and season with a good grind of black pepper. Blitz together to get a hummus-style texture.
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On a plate, spread your hummus, place your roasted aubergine on top, drizzle with extra virgin olive oil and garnish with your remaining chickpeas, mint leaves, pomegranate seeds and sesame seeds. I like to eat mine with a side salad.