Slice the eggplant lengthwise (should make about 4 or 5 slices)
Rub the eggplants with oil (use your hands or an egg brush) get them well coated, sprinkle very little salt and place into an oven tray to bake on 180 degrees for about 10 minutes or until they turn light golden brown. Turn them over half way through baking.
Meanwhile, drain the chickpeas (discard the liquid) and pour them into a bowl. Add spices, pesto and a teaspoon of oil. Using your fingers make sure the chickpeas are well coated. Set aside. In a small bowl add the mushrooms and spice them up. Finely chop the peppers and red onion into tiny cubes and mix altogether.
Remove the eggplant slices from the oven and start layering. Start with the pesto and tomato covering each slice, one with tomato and one with pesto. Top off with peppers and onion veg mix.Add the chickpeas into the pan and some over the eggplant slices. (Don't wash the bowl!)Give the spices mushrooms a toss in the same bowl that the chickpeas were in, add a drop of oil and coat them properly. Add into the oven tray. Get your mushroom into the tray as well, drizzled with balsamic.Return the tray to the oven to bake for another 10 minutes and grill for 3 to 5 minutes.
Notes
Spices used for the Chickpeas:
chili
turmeric
smoked paprika
You can also find this 7 spices curried chickpea recipe that I made a while back to give you some idea of the spices.For the Pesto a store bought or homemade works just as well as the other. Pesto used in this recipe was made of greens and no olive or pine nuts however for a more classic basil pestothis homemadeversion works great. Just a few drops of tahini are used over the tray after it comes out the oven so this is optional and I say that if you someone who doesn't like tahini however for a suggestion it tastes wonderful with veggies! Homemade Tahini Recipe is so easy to make and once you make it you will always have it in your fridge without spending a fortune for a bottle of tahini. My 3 ingredient homemade version can be foundhere.
