Minted Eggplant Stacks With Red Pepper Bean Dip

the_allergic_chef's Note:

Sure to impress the pickiest, most health-concious of eaters alike. I am reliably informed by my younger sister that the bean dip also makes a fantastic healthy pasta sauce. Also, the addition of haloumi, feta or mozarella could add to the flavour. Roast tinned peppers also work and I buy pre-grilled frozen eggplant where possible..

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 stacks

• 1 large eggplant , washed and sliced thickly
• 2 tablespoons salt
• 3 large red peppers , halved with seeds removed
• 1 teaspoon cumin
• 1 tablespoon oregano
• ½ cup chopped mint
• 3 tablespoons olive oil
• 250 g chickpeas

Directions:

1. toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder. leave to stand for 10 minutes and then rinse.
2. on a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin. blend well.
3. fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
4. on a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.