1Preheat the oven to 200°C (400°F) Fan. Rinse and drain chickpeas. Add drained chickpeas, walnuts, water, vinegar, salt and spices to a blender or a food processor.

2Blend on pulse setting. It should be well combined but still a bit chunky. Set aside. Alternatively, crush the walnuts and mash the chickpeas with a fork then combine with water, vinegar, salt and spices.

3Peel and thinly slice the eggplant. Lightly oil (or spray with olive oil) each slice and sprinkle it with salt. Place on top of a baking tray lined with baking paper.

4Roast in the middle of the oven for 15 minutes or until eggplant is soft and cooked through. Flip them over and roast for another 5 minutes. Add a tablespoon of the chickpea mix to the tail end of each eggplant slice.

5Fold each slice in two.

6Transfer to a plate. Garnish with fresh parsley and walnuts.