Hearty, incredibly delicious eggplant and tomato skillet with chickpeas. Particularly aromatic thanks to oven-roasted eggplant, rounded off with fine oriental spices. Tastes great plain, with fresh naan, quinoa or rice. Very suitable for the whole family.
If rice or quinoa is served, cook according to packaging instructions.
Preheat oven to 215 degrees convection. Line baking sheet with baking paper.
Place eggplant pieces in a bowl, add oil and sea salt and mix well once until everything is combined.
15 ml Frying oil or other high heat oil, 600 g Eggplant, ½ tbspn Sea salt
Place in the oven and roast for 25 minutes, until the pieces have turned a golden brown color.
In the meantime, heat a medium skillet. Briefly sauté onion and garlic until onions are slightly translucent. Add cumin, paprika and nutmeg and stir well once until everything is well combined.
30 ml Frying oil or other high heat oil, 55 g red onion, 6 g Garlic cloves, 2 tbspn Cumin, 2 tbspn Paprika powder, ¼ tbspn Nutmeg
Add tomatoes, chickpeas, coconut blossom sugar, harissa and sea salt and stir well once. Dilute with a little water so that everything can boil down well.
800 g Tinned tomato pieces, 265 g Chickpeas - drained*, 15 g Coconut blossom sugar, 30 g Harissa, Sea salt to taste
Cover and simmer uncovered over medium heat for 20 minutes.
Remove eggplant from oven and place directly in pan. Stir once more. Taste and season if necessary.
Portion onto two plates, serve with desired accompaniments and enjoy!
parsley, Quinoa, Rice, Fresh naan bread, Seeds and kernels at will
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.