Grilled Eggplant with Spicy Chickpea Dip

Prep Time: 30 mins

Cooking Time: 10 mins

Total Time: 40 mins

100 g chickpeas (boiled and drained)
1 jalapeno pepper (finely chopped, remove its ribs and seeds if you don’t like the spice)
3 tbsp Extra virgin olive oil
2 garlic cloves (minced)
1 tbsp lemon juice
2 teaspoons Peri Peri seasoning spice mix
1 pinch of brown sugar (to balance the extra spice. You may use your preferred sweetener)

Add boiled chickpeas, pepper, garlic, salt, lemon juice, brown sugar, 1 tbsp olive oil, and only a tsp of Peri Peri seasoning to a blender and combine until smooth.
Adjust seasoning to taste and transfer it to a bowl.
Drizzle the remaining (2 tbsp) olive oil on top and sprinkle the rest (1 tsp) of the Peri Peri seasoning and set aside.

Sprinkle salt on the eggplant slices and keep aside (for 20-25 mins) to let it release all the moisture. This step is a must to achieve the customary crispiness of grilled vegetables and prevent the final dish from getting soggy immediately. Pat dry the eggplant slices with kitchen cloth/tissue to dry them completely before grilling.
Now, heat a gas grill/indoor griddle over medium-high and oil the grates lightly. Make sure the grill is fully heated before putting on the eggplant.
Brush the eggplant slices with olive oil on one side.
Arrange more eggplant slices on the heated grill with the oiled side down first. Grill for around 3 to 4 minutes until some char marks form on the bottom. Now, turn over and brush the other side of the eggplant with olive oil. Repeat the cooking process.
Arrange all the grilled eggplant on a large platter and serve with the spicy dip.