Ingredients: (Serves 4):
4 Small eggplants
2 Tablespoons smoked paprika
2 Tablespoons olive oil
400g Can chickpeas, rinsed and drained
2 Tablespoons red wine vinegar
1/2 Bunch flat leaf parsley, leaves picked
2 Tablespoons currants
2 Shallots, sliced thinly

Salsa verde:
1 Clove garlic
2 Tablespoons capers
Zest and juice of two lemons
1 Bunch basil
1/2 Bunch flat leaf parsley
2 Tablespoons olive oil

Method:

1. Preheat oven to 200ᵒC. Cut eggplant in half lengthways then score in a cross pattern without cutting through the skin. Rub smoked paprika in the eggplant incisions and drizzle with olive oil. Place eggplant cut side up, onto a lined tray and roast for 25-30 minutes or until golden brown and tender.

2. Place all salsa verde ingredients into a blender and puree until smooth. Add ¼ cup water if required to assist blending.

3. Combine chickpeas, red wine vinegar, picked parsley leaves, currants and shallots in a bowl. Set aside.

4. Spoon salsa verde into the middle of two serving plates. Top with eggplant and chickpea tabouli and then serve.