Ingredients
- 2 aubergines
- 2 TBSP olive oil
- 1 tsp Bahārāt of Arabia by Camelēr Spice Co.
- 100 ml chicken Light or no salt stock cube
- 20g pine nuts
- Zest and juice of 1 lemon (we will need 4 TBSP)
- 200g of ready to eat chickpeas
- 2 TBSP chopped mint
- 1 TBSP chopped parsley
- 2 pitta bread, cut into pieces
- 250g Greek yogurt
- 2 ½ tbsp tahini
- 1 garlic clove
- ½ -1 tsp salt
- 60g pomegranate seeds
- 1 TBSP Pomegranate molasses
Method
- Preheat the oven to 180°C, fan 160°C, gas 4.
- In a small mixing bowl, bring together 1 tbsp of olive oil, the Bahārāt of Arabia spice blend, 2 tbsp lemon juice, pinch of salt and set aside.
- Slice the aubergines in halves, lengthways, score the flesh-side in a cross pattern and place on a baking dish.
- Brush the spiced oil mix across the flesh of the aubergine and bake for 30 minute or until golden brown.
- Meanwhile, toss the bread in the remaining olive oil and spread on a baking dish.
- Pour in the chicken stock and brake for another 20 minutes or until the aubergines have softened and there is no liquid in the dish. At this time, add the tray of pitta bread to bake too.
- During this time, dry roast the pine nuts in a frying pan on medium high heat, then set aside to cool.
- In a heatproof bowl, beat together the yogurt, tahini, 1 tbsp of lemon juice, lemon zest, garlic and 1/2 teaspoon of sea salt flakes. Taste to see if you want any more salt. Over a saucepan of boiling water, whip the yogurt mixture to room temperature and to a whipped cream consistency.
- To assemble, place the baked the aubergine on plates and spoon over the warm yogurt, chickpeas and the pitta chips, drizzle over the pomegranate molasses and sprinkle over the fresh herbs, pomegranate seeds and toasted pine nuts.