How to make
Peel the eggplant and clean it from the seeds.
Peel the garlic and chop it. Puree the eggplant, chickpeas, garlic and spices in the blender.
Transfer to another container and add olive oil and lemon juice.
Stir and if necessary add more salt to taste.
The eggplant pate tastes better if it is left in the fridge for at least a day.
Serve on fresh or toasted bread. Garnish the eggplant pate with chickpeas with parsley.
