Preheat the oven to 220 degrees Celsius.
Slice the eggplant into slices approx 1 cm thick. Dip the eggplant in the beaten egg and then into the falafel mix. Set aside on greaseproof paper until all the pieces are coated.
Spray each side with oil and place on a baking tray to cook for approx 30 minutes until the eggplant is soft on the inside.
Bring a large pan of water to the boil and add the chopped silverbeet. Cook for 2 minutes, strain of all water and set aside.
Serve the eggplant with the hummus and silverbeet. Drizzle the eggplant with a little chilli oil and serve.
Note: Oil sprays are a healthier option when the recipe requires the food to be completely coated in oil. You can buy a spray pump and fill with your own oil, but use quality refined oil that can withstand high temperature such as refined safflower, sunflowerl or canola oil.
Makes 4 servings