Ingredients

• Ingredients 2 eggplants, sliced in half and scored 1/2 cup / 100g fresh chickpeas, cooked, tossed with 1 tsp chilli flakes and 1/2 tsp smoked paprika pinch coarse salt 1/4 cup / 50g candied-salted nuts, karate chopped 1/4 cup / 50g green onions, sliced 1 Tbsp chili peppers, sliced wicked thin FOR THE GLAZE: 1/2 Cup / 120ml sake 2 Tbsp chickpea miso 2 Tbsp agave nectar 1 Tbsp fresh turmeric 2 garlic cloves 1 tsp lemongrass, chopped

Preparation

• Preparation Serves 4 Method Preheat oven to 400 degrees. Score eggplants across the surface in both directions. Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes. Top with the chickpeas that were tossed with the chilli and paprika. Add a pinch of salt. Bake for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven. Top with the chopped nuts, green onions and chilli peppers. Serve immediately.