In this recipe cooked chickpeas are mixed with aubergine and spices to make a simple and tasty dish. You can serve this dish as a starter with a little warm pita bread or as part of a Mezza or serve it as a accompaniment to a main dish. Any leftovers can be pureed to make a dip, store in a jar covered with a little olive oil in the refigerator for up to 1 week.
Prep: 30 minutes
Cook: 10 minutes
Prep: 15 minutes
Cook: 50-60 minutes
Prep: 60 minutes
Cook: 20 minutes