Ingredients:

25 g veggie seasoning from COOKandGRILL

800 grams of eggplant

90 ml lemon juice

120 ml olive oil

40 g chia seeds

10 grams of garlic

40g shallots

220 ml vegetable stock

250 grams of chickpeas

120 g tahini/sesame paste

50 g olives, green

20 grams of parsley

salt, cayenne

Preparation:

Wash the aubergine and cut off 1 cm at each end and cut into 2 cm thick steak slices. Brush first with lemon juice, then with olive oil and rub both sides with the veggie spice. Then grill for about 4-5 minutes to get a nice grill pattern.

Chia seed hummus puree:

Finely dice the garlic and shallots. Drain the chickpeas and rinse in cold water. Finely chop the olives and finely dice the parsley.

Roast the chia seeds in the preheated pot for 1-2 minutes. Then add the olive oil and sauté the garlic and shallot cubes in it until they get some colour. Deglaze with vegetable stock, add chickpeas and sesame paste and simmer gently for about 10 minutes.

Add the remaining ingredients and puree coarsely.