Loaded Hummus Bowl with Eggplant

• 1 eggplant
• 250 g Lentils
• 1 Red Onion
• 20 g Ginger
• 4 Garlic cloves
• 1 tsp Tomato puree
• 400 g Canned tomatoes
• 250gKlilahHummus ·PURCHASE🛍️
• 2 tbspKlilahTahini
• 1 Lemon
• 10 g Fresh Coriander (optional)
• 3 Pitta Bread Rolls or 200 g Cous Cous
• 1 tsp The Spice Club Chili Flakes ·PURCHASE🛍️
• 1 tbsp The Spice Club Smoked Paprika Powderr·PURCHASE🛍️
• 1 tsp The Spice Club Cumin seeds ·PURCHASE🛍️

Step 1: Roasting eggplant

• Preheat the oven to 200°C.
• Cut the eggplant into thick slices of about 2 cm thick. Place them on a baking tray, brush both sides with olive oil and season with salt and pepper. Roast for 15 minutes, then turn the eggplants over and roast for a further 10-15 minutes until soft and golden brown.

Step 2: Prepare sauce

• Cut the onion. Finely chop the garlic and ginger.
• Heat a little olive oil in a pan and fry the onion until soft, about 3-5 minutes.
• Add the chopped garlic, ginger, eggplant and chili flakes. Then add the tomato puree, cumin and paprika powder and fry for 1 minute.
• Add the peeled tomatoes and a little water. Break the tomatoes with a spatula and add a pinch of salt. Simmer over medium heat for 15 minutes until thickened.
• Add the cooked lentils and heat for a few more minutes. Remove from heat.

Step 3: Toast the pita bread

• Prepare the Cous Cous according to the instructions on the packaging. If you use pita bread instead of cous cous, toast the pita bread according to the instructions on the packaging.

Step 3: Serve

• Spread a thick layer of hummus in a shallow bowl and spoon first the stew and then the cous cous (if using) on ​​top.
• Finish the dish with a good squeeze of lemon, a dash of olive oil and tahini.
• Garnish with a few chili flakes and fresh coriander.
• Serve with toasted pitta bread