How to make
Cut the eggplant into thick slices, sprinkle them with salt and leave them tilted for 20 minutes to drain out the bitterness. Wash and dry them afterwards.
Arrange them in a greased baking tray and bake them until they soften. Use ready canned chickpeas, but if you have raw ones, soak them for 1 night in advance in water and then boil them completely.
Put them in a blender or food processor along with the ground tahini, garlic, 2 tablespoons of olive oil, lemon juice and puree everything.
Add the eggplants, cumin, curry, chili, parsley and salt and put them in the blender for a short while. Serve the chickpea and eggplant appetizer with chopped vegetables, chips, Arabic pitas, etc.
