Ingredients
Serves 42 rounds of pita bread
4 skinny merguez or similar spicy sausages
2 tomatoes
400 g canned chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp harissa (chilli paste) from a good deli
2 tbsp honey
1 tsp sumac or paprika
4 ripe figs, cut in half
Handful of mint leaves, chopped
Handful of flat parsley leaves, chopped
Extra virgin olive oil for serving
For the babaghanoush:
2 eggplants (around 500g total)
2 garlic cloves, grated
1 tbsp lemon juice
1 tbsp tahina (sesame paste)
2 tbsp low-fat yoghurt
Sea salt and pepper
Method
Heat the oven to 190°C. Rub the eggplant with olive oil and bake for 45 minutes or until soft, then remove and cool.
Open up the pita bread until you have two rounds, and bake for 4 minutes or until crisp. Break up into shards.
Cut the baked eggplant in half lengthways and scoop out as much flesh as possible, discarding the skin. Combine in a bowl with the garlic, lemon juice, tahina, yoghurt, sea salt and pepper and beat with a fork until well combined.
Grill or pan-fry the merguez sausages until well-browned.
Dice the tomatoes, and toss with the drained chickpeas, olive oil, sea salt, pepper, mint and parsley.
Place a large spoonful of babaganoush on four dinner plates and smooth with the back of the spoon. Dust with sumac. Arrange the merguez, chickpea salad and pita crisps around and add the harissa in a little bowl or a dollop, and dig in.