Bereiding

1. Heat olive oil in a frying pan with burner on medium-high. Add diced eggplant, cherry tomatoes, onion and sea salt.
2. Cook vegetables for 7-10 minutes, stirring often, until they begin to soften and brown.
3. Season ground lamb with smoked paprika, Ras el hanout and a pinch of extra sea salt. Add it to the pan and continue cooking for 4-5 minutes, until the meat is fully cooked. Remove pan from heat.
4. Spread hummus in a large platter or shallow bowl, keeping a thin layer across the bottom and building up the edges to create a ‘’nest’’ for the meat and vegetable mixture.
5. Top hummus with the warm meat and vegetables, then garnish with pomegranate seeds, toasted pine nuts and fresh parsley.
6. Enjoy!