This dish is totally meat and fish free but still retains the savory flavors.
One large or two medium eggplant sliced and grilled or oven baked*
one cup of cooked chickpeas
1 tsp. salted capers (extra for garnish)
1/2 cup plain yogurt
2 tbsp. old fashioned style mustard with whole seeds
1 tbsp. lemon juice
lemon slices for garnish
1. Place cooked and cooled eggplant slices in one layer on a serving plater.
2. Blend all the other ingredients together in a blender until smooth and creamy.
3. Pour sauce over the eggplant slices. Decorate with capers and lemon slices. Keep chilled until serving time.
*Oven grilled eggplant: Brush 1 cm (1/2 inch) slices of eggplant with olive oil and place in one layer on a aluminium lined baking sheet. Bake 10 minutes in a 180deg C
(370deg F) oven. Turn slices, brush with more oil and bake another 10 minutes or until tender. Season with salt and pepper.