2020-08-13 / test@t

Eggplant, chickpeas and onions

Sometimes the side dishes are so good that they can act as a full-fledged independent dish. But at any time, you can add meat or fish to them, and you get a hearty lunch or dinner.

Ingredients

2 large eggplants
extra virgin olive oil
1 red onion
400 g canned chickpeas
1 tbsp. l. flower honey
juice of 1 lemon
1 tsp. paprika and cumin
4-5 sprigs of cilantro
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplant lengthwise into 1 cm slices. Using a brush, brush on both sides with oil. Season with salt and pepper. Place on wire rack. Bake in the oven at 200 ° C for 10 minutes.

Step 2

Throw the chickpeas on a sieve. Add to onions. Stir and heat for another 1-2 minutes. Add honey, lemon juice, paprika and cumin. Stir. Warm up for 30-60 sec. Remove from heat.

Step 3

Cut the eggplants into large pieces. Toss in a bowl with the contents of a skillet and finely chopped cilantro. Season with salt and pepper. Serve hot.

Cooking time

20m

Servings

Catalog