Baked Eggplant with Chickpeas
- 4 servings
Awake your taste buds with these luscious baked eggplant and chickpeas combo.
- 8 eggplants
- 300g (10 ounces) chick peas
- 100g (3.5 ounces) spring onions
- 3 cloves of garlic
- 300g (10 ounces) tomato
- 50g (1.7 ounces) tomato paste
- 1 cup olive oil
- 2 tsp AJI-NO-MOTO®
- 2 tsp black pepper
- 2 tsp salt
- 30g (1 ounce) 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.