1 large eggplant/ brinjal slicedOil½ teaspoon paprika powder½ teaspoon cumin powder½ teaspoon salt2 tablespoon Robertson's veggie spice2 large pitas Hummus Sauce-¾ tin chickpeas½ teaspoon sesame seeds3 tablespoon plain yoghurt1 tablespoon lemon juice¼ teaspoon salt¼ teaspoon crushed black pepperPinch paprika Garnish-PomegranateFresh coriander¼ tin chickpeas
1. Slice eggplant. Quickly dunk in cold water. Then shake off water. 2. Place on an oven tray. Drizzle over some oil and half of spices.3. Cook in preheated oven at 180degC till halfway done, flip slices over, drizzle little more oil and remainder spices.4. Cook till tender. Remove from oven. 5. Cut pitas into quarters. Then cut into halves. (This will give you 16 triangles)6. Place pita in oven and toast till lightly browned and crispy.7. Place pita down in serving platter, then arrange eggplant over.8. Blitz all sauce ingredients together.9. Spoon sauce over eggplant. 10. Garnish with pomegranate, reserved chickpeas and coriander. Serve.