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4 small aubergines, halved
3 tbsp olive oil
300 g baby spinach
200 g cooked chickpeas, drained and rinsed
100 g ZZ2 Romanita tomatoes
100 ml ZZ2 100% Romanita Juice
50 ml cream or coconut milk for a vegan option
Toasted seeds of choice
Preheat oven to 180 ℃. Place the halved aubergines in a baking dish and drizzle with one tablespoon of olive oil, salt, and pepper.
Grill for 30 minutes or until the aubergines are soft.
On another baking sheet place the Romanita tomatoes and drizzle with a tbsp of olive oil. Place on another rack with the aubergines and also cook for 30 minutes.
While the aubergines and tomatoes are cooking. Heat half a tablespoon of olive oil in a pan. When the pan is hot add the baby spinach and wilt for just a minute and remove from the pan.
Add the other half of the tablespoon of oil to the pan and when hot add the chickpeas and fry till crispy and browned on the edges. Place on a paper towel to drain the oil.
Remove the aubergines and tomatoes from the oven.
Place the grilled tomatoes in a small saucepan over medium heat. Add the ZZ2 100% Romanita Juice and cook for 15 minutes stirring often. Season with salt and pepper.
Place the tomato, juice mixture in a blender and add the cream or coconut milk and blend till smooth.
To serve top the aubergines with baby spinach, then drizzle over the sauce and top with crispy chickpeas, pomegranates, and seeds.