Middle Eastern Aubergine Flatbreads With 'Labneh', Pomegranate, Crispy Chickpeas, Garlic Tahini & Fresh Mint

Method

1. Preheat your oven to 220°C / 200°C fan, take out two baking trays and a frying pan.
2. Slice the aubergine into 1cm-thick rounds and place them on one of your baking trays. Add a generous drizzle of extra virgin olive oil, sprinkle with the aubergine spice mix , and season with salt to taste. Toss to coat each piece evenly, then spread them out in a single layer. Drain, rinse, and pat dry the chickpeas , then add them to the other baking tray. Drizzle with extra virgin olive oil, season with salt and freshly ground black pepper, toss to coat, and spread them out in a single layer as well. Place both trays in the oven and roast until the aubergine is soft and beginning to char, and the chickpeas are golden and crispy, about 20-25 minutes.
3. Once everything is ready, warm the flatbre ads by dry frying (without oil) in your frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
4. To serve, place a warmed flatbread on each plate and spread the labneh in the centre. Top with the roasted aubergine and crispy chickpeas , then drizzle over the garlic tahini sauce . Finish with a garnish of pomegranate seeds and picked mint leaves. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.