Ingredients

• 2 eggplants
• 2 cloves garlic, crushed
• 2 tablespoons tahini
• ½ teaspoon ground cumin
• 1 teaspoon lemon juice
• sea salt
• 5 pieces round pita bread
• 20 scallops
• flat leaf parsley

Method

Prick
the eggplants and cook whole either over a bbq, gas hob or in the oven,
until skins are blackened and the flesh soft. Leave to cool and then remove
skin, sit flesh in a colander and leave to drain for 30 minutes. Place the
eggplant in a food processor with the garlic, tahini, cumin, lemon juice
and sea salt and mix until smooth. Chop pita bread into quarters and brush
with a little olive oil. Place on an oven tray and bake at 180 C until crisp.
Toss scallops in a little olive oil, heat a small frypan over a high heat
and quickly cook scallops for 1-2 minutes until just cooked. Serve each
pita triangle with a dollop of baba ganoush topped with a scallop and a
sprig of flat leaf parsley.

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Method