INGREDIENTS

• 2 eggplants

• 2 cans chickpeas

• 4 tsp baharat spice blend

• 2 garlic cloves

• 1 lemon

• 40g tahini

• 40 g hazelnuts

• 1 onion

• 500g cherry tomatoes

• 200g spinach leaves

• olive oil

METHOD

1. Prep eggplant

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

2. Prep chickpeas and roast

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 or until the eggplant is tender and the chickpeas are golden.

3. Make garlic tahini sauce

Meanwhile, finely chop the garlic, then using the flat side of the knife, mash to a paste. Juice half the lemon. Cut remaining lemon into wedges. Put the tahini, a quarter of the garlic and 1 tbs lemon juice in a bowl and stir until a thick paste forms. Add 2 tbs water and stir until smooth and creamy. Season with salt and pepper. Coarsely chop hazelnuts

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 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 to the onion mixture, cover and cook, occasionally lifting the lid to squash the tomatoes with a spoon as they soften, for 5 mins or until the tomatoes start to release their juices. Add the spinach and cook, covered, for a further 1 min or until the spinach is wilted.

6. Get ready to serve

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