Stuffed Eggplants with Chickpeas and Sweet Potato
Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 12 eggplant / peppers /
- 12 dried eggplant or red peppers
- 200 grams of cooked chickpeas
- 2 carrots
- 1 sweet potato or regular one
- 3 onions
- 1 tsp red pepper
- 1 tsp zaatar (Arabic mix of spices). Includes savory, coriander, salt, anise, fennel, sumac, cumin, sesame, cumin and crushed chickpeas
- 1 tsp crushed dry mint
- vegetable oil for cooking
Soak the eggplants / peppers / in hot water to soften.
Chop the onions. Cut potato and carrots into cubes. Sauté the vegetables over low heat until tender and onion become transparent. Season with the red pepper, dried mint, zaatar and salt according to your taste.
At the end add the chickpeas with a little bit of water. Stir and allow to simmer for a minute or two.
Meanwhile, drain the eggplants. Stuff them with the mixture. Arrange in an ovenproof, deep ceramic dish with a lid. Put leftovers from the mixture around them and pour in some water. Cover with the lid and put in the oven. Cook for an hour at 160 degrees Celsius.
Serve warm or cold with fresh salad or pickled vegetables.
grains » cheakpeas
vegetables » peppers
vegetables » carrot
vegetables » potato
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