Baked Spiced Aubergine with Hummus Mint and Pomegranate

Serves: 1

INGREDIENTS

• ½ a small aubergine

Marinade for aubergine:

• 1 teaspoon of cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon of garlic powder
• 1 teaspoon of dried oregano
• Juice of ½ lemon
  
  
• 1x400g tin of chickpeas drained and rinsed (save a few whole for garnish)
• Juice and zest of ½ a lemon
• Black pepper
• 1 teaspoon of extra virgin olive oil
• 8 mint leaves
• 1 tablespoon of pomegranate seeds
• 1 teaspoon of sesame seeds

METHOD

1. Pre-heat your oven to 180°C.

2. Take your aubergine and score with a knife diagonally both ways to create a criss-cross pattern (this is to allow the herbs and spices from the marinade to really get into the flesh).

3. In a bowl combine all the marinade ingredients and mix well. Once combined, use your hands to massage the marinade all over the aubergine. Place the marinated aubergine on a baking tray and put in the oven for 20 minutes.

4. While your aubergine is roasting add your chickpeas to a blender, plus lemon juice and zest, and season with a good grind of black pepper. Blitz together to get a hummus-style texture.

5. On a plate, spread your hummus, place your roasted aubergine on top, drizzle with extra virgin olive oil and garnish with your remaining chickpeas, mint leaves, pomegranate seeds and sesame seeds. I like to eat mine with a side salad.