Eggplant Chips with Hommus and Pomegranate Dressing

Cook Time 40 minutes

Servings 4 as a side

Ingredients

1 large eggplant, thinly sliced (approx. 0.5 mm thick) salted and pat dry

¾ cup rice flour

¼ cup extra virgin olive oil

1 x 200g hommus, to serve

½ cup parsley, chopped, to serve

¼ cup pomegranate arils, to serve

Pita bread, to serve

Pomegranate Dressing

Olive oil, for frying

3 tbsp pomegranate molasse

2 tbsp red wine vinegar

Pinch of salt and pepper

Method

Heat enough olive oil to cover the bottom of the pan.

Lightly dust each round of eggplant in the rice flour. Shake excess off. Fry in the oil until golden. Drain on paper towel and lightly salt.

To make dressing, using a measuring jug, whisk the olive oil, pomegranate molasses, red wine vinegar and salt and pepper together.

Dollop and spread the hommus on the base of a serving dish. Arrange eggplant chips on top, drizzle over the dressing, top with parsley and pomegranate seeds. Serve with pita bread.