MOB's Tahini Stuffed Smokey Aubergine
Preheat oven to 180°C/356°F.
Take your garlic and wrap it up in baking paper, then bake for 40 minutes.
Place your aubergines on a baking tray and drizzle with oil, salt, and pepper. Massage in the seasoning and bake for 50 minutes.
Drain the chickpeas and add them to a separate bowl with smoked paprika, salt, a drizzle of olive oil, and cumin. Mix together and place on a baking tray with a pinch of salt. Bake for 30 minutes.
In a separate bowl, spoon in your tahini, a squeeze of lemon juice, a good pinch of salt and pepper and a glug of olive oil. Set aside.
Remove your garlic from the oven and squeeze out the roasted garlic. Finely chop to create a paste and place it in your tahini bowl. Mix this all together with a splash of water until you get a creamy consistency. This is your tahini paste.
Remove your aubergines from the oven and cut in half.
Once your chickpeas are ready its time to plate up. Place your sliced aubergine on a plate and drizzle with tahini paste, harissa, crispy chickpeas, pomegranate, and finely chopped mint. Tuck in!