40 g Chickpeas
1 Tomatoes
Greenerytaste
300 g Eggplant
30 g Feta
1 tsp Olive oil
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste
1
Soak the chickpeas for a couple of hours or overnight. Boil until cooked for 20 Minutes and mashed with butter and spices;
2
Chop tomato and greens on chickpea puree;
3
Cut the eggplant in boats, soak in water with a small amount of salt for 5 - 10 Minutes. To get, dip, fill the middle with feta cheese, add greens;
4
Preheat the oven to 180C. Put eggplant, bake for 15 Minutes.
If there is ready chickpeas, you can make homemade hummus and use as a snack on one of the days.
CategoryMain CourceCuisineMediterraneanCooking MethodBaking, BoilingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
40 g Chickpeas
1 Tomatoes
Greenerytaste
300 g Eggplant
30 g Feta
1 tsp Olive oil
Lemon juicetaste
Herbstaste
Salttaste
Peppertaste
Directions
1
Soak the chickpeas for a couple of hours or overnight. Boil until cooked for 20 Minutes and mashed with butter and spices;
2
Chop tomato and greens on chickpea puree;
3
Cut the eggplant in boats, soak in water with a small amount of salt for 5 - 10 Minutes. To get, dip, fill the middle with feta cheese, add greens;
4
Preheat the oven to 180C. Put eggplant, bake for 15 Minutes.
If there is ready chickpeas, you can make homemade hummus and use as a snack on one of the days.