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- 3 Tbls olive oil (eggplant and carrot mixture)
- 4 x lebanese eggplants (eggplant and carrot mixture)
- 1/2 cup roasted pistachios ( in the oven) (eggplant and carrot mixture)
- 3 x carrots (eggplant and carrot mixture)
- 1 x onion (eggplant and carrot mixture)
- 1 x large cloves of garlic (eggplant and carrot mixture)
- 1 tspn combine of each paprika, coriander seed, cassia, allspice, chilli, cloves, cumin and cardamon (eggplant and carrot mixture)
- 200 g canned chickpeas (hummus)
- 2 Tbls lemon juice or more (hummus)
- 2 cloves garlic, crushed (hummus)
- 1 tspn ground cumin (hummus)
- 100 ml tahini (sesame seed paste) optional (hummus)
- 4 Tbls water (hummus)
- 2 Tbls extra virgin olive oil (hummus)
- 1 tspn paprika (hummus)
Eggplant and Carrot Mixture:
First slice the eggplant into thin slices and sprinkle with salt. Leave in a colander for half an hour to allow the moisture and bitterness to leave the eggpant.
Peel and slice the carrots.
Slice the onion.
Dice the garlic.
Add the olive oil to the fry pan, sauté the onion and garlic until till soft. Add pistachios leaving a few for decorating the plates.
Wash off the salt from the eggplant and then toss in the pan with carrot and seasoning.
Fry for ten minutes until eggplant is cooked but not falling apart.
Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste. Store in a jar in the fridge
Place warm eggplant on the plate in a small pile.
Spoon the hummus on top and sprinkle with toasted pistachios and fresh coriander.
Heat flat bread of your choice and cut into smaller pieces.