5 pcs eggplant
1 cup dried chickpeas, soaked overnight and boiled until soft (you can use other beans)
1 head garlic, peeled
1 tbsp tahini (optional)
1/4 cup semolina flour
1 tsp cumin
2 tsp kebab seasoning (mix of coriander, allspice, cumin, black pepper, nutmeg, cardamom, bay leaves)
pinch sumac (optional)
To taste salt
As needed oil for grilling/frying
- Pre-heat oven to 350F and roast the eggplant until soft, about 45 mins. Alternatively, you can grill in your stove top burner until nicely charred. I don’t peel, but you can if you want to. Place in a food processor with the chickpeas and garlic. Pulse until you have a slightly smooth texture.
- Place roasted eggplant in a bowl and add remaining ingredients except for the oil. Mix well. Fry a test batch, adjust seasoning if necessary. No need for oil if you’re using a seasoned cast iron griddle like what I used. Grill/fry and enjoy with salsa, greens, coleslaw, gabi cheese, cilantro and friends.