50 minutes

round eggplant, 1
boiled chickpeas, 9 oz
basil leaves, 1 bunch
hazelnuts cream, 1 tbsp
lemon juice ,1 tbsp
garlic, 1 clove
turmerich powder, ½ tsp
olive oil, ½ cup
sale, to taste
pepe, to taste


Cut the eggplants into round slices of about half a centimeter, season with salt on both sides and drain in a colander for about 30 minutes.
Meanwhile chop the basil and mix it with 5 tablespoons of oil, a pinch of salt and pepper.
Take the eggplants slices and dry them with a clean cloth (or absorbent paper) from the liquid released. Brush with basil oil and cook them on the grid at maximum power for 5-6 minutes per side. When cooked, transfer them to a baking dish covered with aluminum to keep them warm.
For the chickpeas cream: in a food processor place drained chickpeas, the hazelnuts cream, lemon juice, turmeric powder, garlic, half a cup of oil, salt and pepper.
Whisk long until you get a smooth cream. If necessary, add a few tablespoons of water.

Thanks to Food Free Style