In the last days there was a lot going on in my life, so I did not have the time to show any new recipes. I finished my first cookbook. And then my camera was broken. But the camera problem is solved for now and so I can finally start again. Right now I am actually testing ice-cream recipes without using an ice machine. So stayed tuned for some vegan ice-cream recipes. But before the ice-cream recipes there is a recipe of filled eggplant with chickpeas. Well again a quick and super easy recipe. I hope you enjoy it!
Ingredients (serves 1)
Preheat the oven to 200C. Wash and slice the eggplant in half lengthways. Using a teaspoon, scoop out the eggplant flesh, so that you have 2 shells leaving a 1cm thick edge.
Place them upright onto a baking sheet (with baking paper). Bake for 20 minutes until they are soft. Cover the eggplant after 10 minutes with aluminum foil. Dice the eggplant flesh into little cubes.
Peel and chop onion and garlic. Wash the bell pepper and dice it into little cubes. Put saucepan on a medium heat and add oil. Add onion and garlic and let them cook for 2 minutes. Add the bell pepper and the eggplant flesh and let it cook for another 3 minutes.
Then, turn off the heat. Wash the chickpeas with cold water and puree them with lemon juice. Add the chickpeas to the saucepan. Add spicery and mix everything.
Fill the scooped-out eggplant halves with this mixture and bake for another 5 minutes. Top it with parsley if you like.