Ingredients

Method

For the hummus:
• 1x 400 g can chickpeas, drained
• 1/4 cup  fresh lemon juice
• 1 garlic clove, grated
• 1/2 t salt
• 1/4 cup tahini
• 1/2 t ground cumin
• 3 T olive oil
For the crumbed brinjal:
• 50 g flour
• 3 free-range eggs
• 100 g panko crumbs
• oil, for frying
• 2 brinjals, sliced
• Maldon salt, to taste
• 5 T olive oil
• 1 t paprika
• 1x 400g can chickpeas, drained and rinsed
• 100 g labneh
• 4 free-range eggs, soft-boiled
• 1 t black sesame seeds
• Italian parsley, to garnish

Method

Ingredients

1. To make the hummus, place all the ingredients in a blender and blend until smooth. Add a little water for a smoother consistency.

2. To make the crumbed brinjal, place the flour into a shallow bowl. Beat the eggs and place in another bowl, and place the panko crumbs in a third bowl.

3. Heat the oil in a large saucepan. Dust the brinjal in the flour, dip into the egg, then into the panko crumbs. Place back into the egg, then into the panko crumbs again. Fry in the hot oil until golden and crispy. Drain on kitchen paper and season with salt.

4. Heat 3 T olive oil in a pan. Turn off the heat and stir in the paprika. Allow to cool.

5. Heat the remaining olive oil in a pan and fry the chickpeas until crispy.

6. To serve, smear the hummus and labneh onto a plate. Top with the soft-boiled eggs, crispy chickpeas, a drizzle of paprika oil, black sesame seeds and parsley. Serve with the crispy brinjal.

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