Chickpeas with eggplants
Ingredients
- 3 cups boiled chickpeas Voion
- 3 eggplants
- 1/2 cup olive oil
- 1 large chopped onion
- 2-3 sec. garlic broken
- 1 pack of chopped tomatoes
- dried chili peppers (or fresh hot peppers)
- 2 tbsp. fresh chopped mint
- 2 tablespoons chopped parsley
- salt
- pepper
- 3 tbsp. balsamic vinegar
Procedure
- For the chickpeas with eggplant in the oven, we will use the leftover cooked chickpeas. The slow cooking in the shell gives them a unique taste.
- Cut the aubergines into small squares, put them in a bowl and salt them.
- In a bowl put the chopped onion, garlic, chopped tomatoes, pepper, mint, parsley, salt and pepper and mix well with a spoon.
- Put 2-3 spoons of olive oil in a small hull. Put 2-3 spoons of the vegetable mixture, spread half the aubergines in a layer, spread half the chickpeas on top.
- Repeat layer with half the vegetable mixture, layer with the remaining eggplants and layer with the remaining chickpeas. Finally, pour the rest of the vegetable tomato mixture on the surface of the food.
- Pour over the chickpeas and aubergines, with the olive oil and the balsamic syrup.
- Cover the hull well and bake in a preheated oven at 160 ° C for about 1 hour and 30 minutes. The food must be simmered because its liquids are minimal. It only takes fluids from vegetables. Towards the end of the cooking, when the zucchini has come down from the vegetables, turn on the oven and uncover the food. Stir and let the sauce melt and stay with its oil. The chickpeas do not come out reddish but with a dark brown color.
Alternatively, simmer our food in the pot in layers. It requires a low heat and a well-covered pot because the food does not have much liquid. Boil until melted and left with almost its oil. It is made like oily food.
Source — argiro.gr
