loaded baba ganoush

this would make a great appetiser for a dinner with friends, or even for watching sports! to save time, all of the components can be prepped ahead of time.

baba ganoush (3-4 servings):

1 eggplant/aubergine

1/4 cup tahini

1 clove of garlic

juice from 1 lemon

1 tsp sumac

1/2 tsp chili powder

salt & pepper to taste

olive oil to thin (around 2-3 tbsp)

1 can (240g) chickpeas

2 handfuls cherry tomatoes

sesame seeds

tahin spice / cumin

fresh parsley

lemon juice & olive oil

fresh pita

method:

stab the eggplant all over with a fork and rub with a bit of olive oil. grill either on a flame or in the oven using the grill function, until charred on all sides. cut open and release the steam, then remove the flesh. add the flesh to a food processor along with the other baba ganoush ingredients and blend until smooth.

add chickpeas and cherry tomatoes to a baking tray with a drizzle of olive oil, a pinch of salt and sesame seeds. roast at 180°C for 30-40 minutes.

spread the baba ganoush on a plate or a serving platter, top with the roasted chickpeas and cherry tomatoes. then add some tahin spice or cumin, fresh parsley, lemon juice and olive oil.

mop it up with some fresh pita bread.