Pure Mountain Chickpea and Roasted Eggplant Dip with Feta

To serve

Fresh mint

Chili flakes

Olive oil

Salt to taste

Pita bread

1. Preheat oven to 180 degrees Celsius. Place eggplant & chickpeas in a baking dish with olive oil, chili flakes & salt. Cook for 45 minutes until the eggplant is soft. Remove the chickpeas and put the eggplant back into the baking tray. Put eggplant under the grill on high heat and cook for a further 5 – 10 minutes until browned. Remove the flesh with a spoon, combine it with the chickpeas, and set aside.

2. Place all ingredients for the whipped feta in a food processor and blend till smooth. Combine gently with roasted eggplant and chickpeas.

3. To serve, place dip in a bowl, garnish with fresh mint, chili flakes, a drizzle of olive oil & rock salt. Serve with pita.

Precooking tips

· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

· You can refrigerate this dip for up to 3 days! Use it as a dip, spread on bread for sandwiches or top on grilled meat!