- 2 eggplants, roughly cut into chunks
- 2 tbsp Oil
- Sea Salt
- 1x 400g can of chickpeas, drained + rinsed
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 tsp apple cider vinegar
- Pinch of Sea salt
- Black Pepper
- 1/3 cup coconut yoghurt
- Handful fresh herbs
- 1 tsp pomegranate molasses
- Sea Salt
Montford Estate 2020 Marlborough Chardonnay
Preheat the oven to 200C.
On a baking tray, place the eggplant chunks and drizzle over the oil and sea salt. Toss to combine. Place in the oven to cook for 25mins.
While the eggplant is cooking, make the chickpea smash. In a bowl, add the chickpeas and crush using your hands. You want approximately half to crushed/ half whole.
Add the tahini, cumin, apple cider vinegar + sea salt to the chickpeas. Mix until everything is well combined. Set aside.
For the herb yoghurt, add all ingredients into a small blender and blend until a green smooth sauce is made.
To serve, place the eggplant on the bottom of a flat salad platter. Top with the chickpea smash, followed by the herb yoghurt. Alternatively do the above process but divide between 4 individual plates.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.