Eggplant/ Aubergine rolls with chickpea puree



This is an easy appetizer for any celebration or whenever you feel like eating smaller bites. I tried to make it a bit healthier by roasting eggplant stripes instead of frying and used much less olive oil for chickpea puree or hummus. Instead I added more lemon juice which went so well with these veggies. A great Middle-East snack!

What we need:

1-2 long eggplants
salt and pepper
several cherry tomatoes
salt and pepper
1 tbsp of olive oil

for chickpea puree:
150 gr of boiled chickpea
parsley
garlic
2 lemons
2 tbsp of olive oil
1 tbsp of tahini
salt and pepper
red pepper flakes

What we have to do :

1. Cut eggplants into long stripes, season with salt and pepper. Leave it for 10 min.
2. Dry eggplant with paper towel and brush with olive oil.
3. Put in the oven (180C) for 30 minutes. Then remove and let it cool.
4. For the puree, put boiled chickpeas, garlic, olive oil, lemon juice, 1 tbsp of tahini, some parsley into a food processor and blend it until smooth. If it is too thick add some more lemon juice or olive oil. Season with salt and peper, red pepper flakes.
5. Take eggplant stripe, add a teaspoon of chickpea puree and roll it. Use a thoothpick to fix the roll. Add a cherry tomato. You can also garnish with parsley.

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