Minted Eggplant Stacks With Red Pepper Bean Dip

• 1 large eggplant, washed and sliced thickly
• 2 tablespoons salt
• 3 large red peppers, halved with seeds removed
• 1 teaspoon cumin
• 1 tablespoon oregano
• 12 cup chopped mint
• 3 tablespoons olive oil
• 250 g chickpeas

1. toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder.
2. leave to stand for 10 minutes and then rinse.
3. on a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin.
4. blend well.
5. fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
6. on a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.

thickly, salt, red peppers, cumin, oregano, mint, olive oil, chickpeas

Taken from www.food.com/recipe/minted-eggplant-stacks-with-red-pepper-bean-dip-375188 (may not work)