Italian summers call for a focaccia with fresh veggies eaten under an umbrella at the beach. This one is perfect for that job
In a bowl, add chickpeas, lentils, garlic, a splash of water, tahini, lemon juice and salt. Blend together with an immersion blender until smooth and top with olive oil.
Slice the aubergine in 1cm thick slices length wise and salt them. After 10 minutes they will have let go of some moisture, you can now drop them in a pan with olive oil and cook for 3 minutes on each side on medium heat.
On the side, slice the tomatoes and the cheese. Once the aubergine is done assemble the focaccia with the ingredients and add tabasco if you like. Buon appetito!