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Ingredients:

2 Red capsicum

400g Can chickpeas, rinsed and drained

2 Garlic cloves, finely grated

2 Tablespoons olive oil, plus one tablespoon extra

Zest and juice of 1 lemon

2 Eggplant

2 Tablespoons sesame seeds

2 Tablespoons coriander seeds

1 Tablespoon fennel seeds

2 Tablespoons cumin seeds

2 Teaspoons paprika

½ Bunch mint, leaves picked

½ Bunch parsley, leaves picked

1 Pomegranate, seeds removed

Method:

Preheat oven to 240°C. Place capsicums on a baking tray and roast for 15-20 minutes or until the skin has blackened. Transfer capsicums to a covered container or bowl to steam. Once cool enough to handle, peel capsicums and discard skin. Transfer flesh to a food processor and combine with the chickpeas, garlic, two tablespoons oil and lemon zest and juice. Blitz until smooth. Set aside.

Reduce oven to 200°C. Cut eggplant in quarters length ways, then score in a criss-cross pattern. Place eggplant, cut side up, on a lined baking tray and drizzle over remaining one tablespoon oil. Roast for 25-30 minutes or until golden brown and tender.

Meanwhile, heat a small frying pan over medium-high heat. Add sesame, coriander, fennel and cumin seeds. Toast until lightly golden and fragrant. Transfer to a small food processor or mortar and pestle. Crush until coarsely ground, then stir through paprika.

Spread roast capsicum over a serving platter. Arrange eggplant on top and sprinkle over dukkah. Garnish with herbs and pomegranate seeds.