INGREDIENTS

• 2 medium eggplants

• 2 cans of chickpeas

• 40g tahini paste

• 10g baharat

• 500g cherry tomatoes

• 2 garlic cloves

• 1 large brown onion

• 1 lemon

• 200g baby spinach

• 40g roasted hazelnuts

• ¼ cup olive oil

METHOD

1. Prepare eggplant - Read through the recipe. Heat oven to 220C. Line 2 oven trays with baking paper. Cut the eggplants, lengthwise, into thick wedges and put on a lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat.

2. Prepare chickpeas - Rinse and drain the chickpeas. Put on the remaining lined tray and scatter over 2 tsp baharat spice blend, drizzle with 1 tbs olive oil, season with salt and pepper and toss to combine. Roast the eggplant and chickpeas for 15 mins until golden and the eggplant is tender.

3. Make garlic tahini sauce - Meanwhile, crush or finely chop the garlic. Juice half the lemon, then cut the remaining half into wedges. Put the tahini, lemon juice, quarter of the garlic and 2 tbs water in a bowl, season with salt and pepper and whisk until smooth. Coarsely chop the hazelnuts and set aside.

4. Fry onion - Thinly slice the onion. Heat 1 tbs olive oil in a large deep frypan over medium high heat. Add the onion, remaining garlic and remaining baharat spice blend, season with salt and pepper and cook, stirring, for 3-4 mins until softened.

5. Cook tomatoes - Reduce the heat to medium. Add the tomatoes and cover and cook, occasionally squashing the tomatoes with the back of a spoon as they soften, for 5 mins or until tomatoes start to release their juices. Add the spinach and cook, covered, for a further 2 mins or until the spinach is wilted.

6. Serve - Stir the chickpeas through the tomato mixture. Taste, then season with salt and pepper. Divide chickpea vegetable mixture and eggplant wedges among plates. Drizzle with the garlic tahini sauce and scatter over the hazelnuts. Serve with lemon wedges.