roasted eggplant & chicKpeas

HOW TO MAKE

Slice the eggplant lengthways, brush with EVOO and place on baking tray, along with sliced cherry tomatoes that have also been brushed with oil.

Bake in the oven at 385°F for approx. 35 minutes, until eggplant is soft and golden.

While the eggplant and tomatoes are cooking, heat the chickpeas in a small pan, and mix in the EVOO and Humble Seedz until nice and creamy.

To serve, spread the creamy chickpeas onto the baked eggplant, add the tomatoes, sprinkle on the paprika, and garnish with the pomegranate and mint leaves.