- Vegetable
- 4 servings
Awake your taste buds with these luscious baked eggplant and chickpeas combo.
Ingredients (4 servings)
- Eggplant 8pc
- Chick Peas 300g
- Spring Onions 100g
- Garlic 20g
- Tomato 300g
- Tomato Paste 50g
- Olive Oil 150g
- AJI-NO-MOTO® 2 tsp
- Black Pepper 2 tsp
- Salt 2 tsp
- Coriander 30g
- Coriander Powder 1 tsp
Directions
-
1
Prep eggplant & season with salt.
-
2
Deep fry eggplant with oil around 3-4 minutes & set aside.
-
3
Fry spring onion, garlic, tomato, garlic with olive oil.
-
4
Season with AJI-NO-MOTO® & salt.
-
5
Add in coriander powder, chick pea, coriander, tomato paste & stir evenly.
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6
Fry tomato, tomato paste, garlic & olive oil.
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7
Season with black pepper & AJI-NO-MOTO®.
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8
Add in water, coriander powder & salt.
-
9
Blend it to a sauce.
-
10
Layer eggplant & chick peas filling.
-
11
Bake 200°C for 5 Minutes.
-
12
Add Sauce & garnish with Spring Onion.
