Ingredients
•Chickpeas (kabuli chana),boiled 1/2 cup
•Olive oil 6 tablespoons
•Brinjal 1/2 large
•Garlic,crushed 2-3 cloves
•Salt to taste
•Pita breads 2
•Onion 1 medium
•Tomato 1 medium
•Tahini 1 tablespoon
•Lemon juice 1 teaspoon
•Fresh parsley 3 sprigs
•Feta cheese 100 grams
•Green olives a few
•Black olives a few
Method
Heat 2 tbsps olive oil in a non-stick pan. Cut brinjal into ½ inch cubes. Add garlic and brinjal to the pan. Add salt and mix. Cook till the brinjal is soft. Heat a non-stick tawa and roast pita breads on it till slightly crisp. Halve an onion and further cut each half into 4 pieces. Similarly cut a tomato. Grind chickpeas, tahini, 1 tsp lemon juice, cooked brinjal, salt and 2 sprigs of parsley to a smooth paste. Transfer into a bowl, add 2 tbsps olive oil, 2 tsps lemon juice and mix. Cut pita breads into small triangles. Cut feta cheese into ½ inch cubes. Put the chickpea dip in the middle of a serving platter, place feta cheese cubes on either side followed by tomato, onion, black and green olives and finally the pita triangles. Drizzle remaining olive oil on all. Sprinkle some boiled chickpeas, garnish with remaining sprig of parsley and serve.
