Serves 6
Calories (Per serving): 262
Carbs: 33g
Fat: 11g
Protein: 9g
Seriously sexy roasted aubergines in a velvety chickpea and garlic stew. Ohhhh hell yes!
INGREDIENTS
2 medium brown onions
2 small aubergine / 1 large aubergine
1 tin 400g chickpeas
1 Tbsp tomato puree
1 Tbsp olive oil
1 Tea dried mint
1 Tsp mashed garlic
1/2 lemon squeezed
2-3 Tbsp Vegetable oil
1.5 cup water
INSTRUCTIONS
Preheat your oven to 400 degrees, gas mark 6.
Cut the eggplant into cubes and lay flat on your work surface. Sprinkle salt & set aside.
Salt removes the excess water from the aubergines, keeping them crisp & it also reduces the amount of oil they soak up.
After 5 minutes or so, pat the aubergines dry, toss the cubes with 2-3 Tbsp vegetable oil & place onto the roasting pan.
Place the pan in the oven and roast for 15-20 minutes, or until tender and golden.
In a large, heavy base pot, heat the Olive oil & add the onions and a pinch of salt. Sauté the onions until translucent.
Add the garlic, tomato paste, water, & a squeeze of lemon. Cook for 3 more minutes.
Add the chickpeas, roasted eggplant & mint bring to a simmer.
Cook for 10-15 minutes to allow the flavours to infuse.
Mix well, and serve warm with a little extra mint sprinkled on top.
RECIPE NOTES
This is such a delicious mezze plate, serve with fresh, warm bread.
It will last a week in the fridge in a airtight container.
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Dedicated to my mother-in-law Mirvat
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