Baked Eggplant with Chickpeas
- 4 servings
Awake your taste buds with these luscious baked eggplant and chickpeas combo.
- 8 eggplants
- 10 ounces (300g) chick peas
- 3 1/2 ounces (100g) spring onions
- 3 cloves of garlic
- 10 ounces (300g) tomato
- 2 ounces (50g) tomato paste
- 1 cup olive oil
- 2 tsps AJI-NO-MOTO®
- 2 tsps black pepper
- 2 tsps salt
- 1 ounce(30g) coriander
- 1 tsp coriander powder
Prep eggplant & season with salt.
Deep fry eggplant with oil around 3-4 minutes & set aside.
Fry spring onion, garlic, tomato, garlic with olive oil.
Season with AJI-NO-MOTO® & salt.
Add in coriander powder, chick pea, coriander, tomato paste & stir evenly.
Fry tomato, tomato paste, garlic & olive oil.
Season with black pepper & AJI-NO-MOTO®.
Add in water, coriander powder & salt.
Blend it to a sauce.
Layer eggplant & chick peas filling.
Bake 200°C for 5 Minutes.
Add Sauce & garnish with Spring Onion.