Eggplant & Fennel Salad with Toum Dressing

Cut the eggplants in half and then into long chip-like wedges. Toss the eggplant and fennel wedges in the olive oil and tip into a baking tray.

Sprinkle with the cumin seeds and add the garlic cloves. Cook the vegetables at 180C until soft and browned- approx. 20 minutes.

Pop the garlic out of their skins and put the vegetables in a bowl. Drizzle generously with the Toum mix and toss gently until combined.

Season with salt and pepper. Gently fold in the parsley.

Place on a serving platter.

Serve sprinkled with sumac and an extra drizzle of extra virgin olive oil.