Buon appetito!
Roasted eggplant
Ingredients
4 persons
- 4 eggplants
- ELVEA Double Concentrated Tomato Paste
- 2 tablespoons olive oil
- 2 tablespoons of water
- 2 teaspoons cumin
- 1 teaspoon paprika
- salt
- pepper
- 1 can chickpeas
- 1 tablespoon flour
- 1 tablespoon olive oil
- feta
- cooked quinoa
Preparation
-
1
Preheat the oven to 170°.
-
2
Wash the eggplants and cut them in half.
-
3
Mix in a small jar 2 tbsp olive oil, 2 tbsp water, 2 tbsp tomato paste, 1/2 tsp cumin, salt, and pepper. Mix well.
-
4
Score a grid into the top of the eggplants with a knife.
-
5
Brush the eggplants with the mixture.
-
6
Bake for 20-30 minutes, depending on your oven.
-
7
When the eggplants are almost done, fry the chickpeas in a pan with the remaining spices and flour.
-
8
Bake for 2-3 minutes.
-
9
Serve the eggplants with a little quinoa on top, grilled chickpeas, crumbled feta, and parsley.
