3/2/2024 0 Comments Eggplant stacks with chickpea![]() Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle with another tablespoon of the spice mixture and some salt. Remove the chickpeas to the paper towel-lined baking sheet. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Carefully lower the chickpeas into the oil using a slotted spoon. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. ![]() Line a baking sheet with a cooling rack and paper towels. Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas. Lay the slices on a sheet pan covered in paper towels. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Stir in the aubergine and sprinkle with the crushed black peppercorns, lemon zest and basil.Įnjoy warm or with short pasta as a salad.Slice the eggplant into 1/4-inch rounds. Add the pasta and a little of the water they cooked in and season with salt. Add the chickpeas, season with salt and pepper, close with a lid and cook for 4 minutes on medium-low heat. In a pan, heat a splash of olive oil, add the garlic and cook it for 1 minute on medium heat. Set the aubergines aside and stack them, that will keep them moist and soft. Mine needed 7 minutes on one side and 5 minutes on the other but that depends on the oven. Large aubergine, cut into 1/2cm / 1/4″ slices, 1īlack peppercorns, crushed in a mortar, for the topping, to tasteĬook the pasta in salted water al dente and keep some of the cooking water.īrush the aubergines with olive oil on both sides, season them with salt and pepper and grill them in the oven until golden brown on both sides, they will darken partly but that’s fine. Linguine with Chickpeas, Grilled Aubergine and LemonĬhickpeas, canned, rinsed and drained, 300g / 10.5 ounces Don't worry, they tend to look a bit dry at first when they are done but they will turn into perfect juicy and oily bites after a couple minutes of soaking and softening each other. I brush them with a thin layer of oil on both sides before they cook. Although they need (and soak up) quite a bit of olive oil, I found that you can minimize it by stacking them on top of each other as soon as you take them out of the oven. When I grill aubergines, I always prepare two or three of them right away. You can use them for your pizza or roll them up with ricotta. The aubergine and chickpeas were so smooth, almost sweet, that it needed a bit of a contrast, a task that my beloved lemon zest always manages with ease. For my linguine, I left out the egg, although I think it would have fit but instead I added lemon and basil for an aromatic southern Mediterranean feeling. It became a new standard, with great potential to inspire various recipes. Velvety hummus, grilled aubergines and a boiled egg on juicy homemade olive bread, it tastes divine! Our godchild's father told me about this sandwich classic from his home country, he praised it with such passion that I had to try it. Let's start the new week with an easy pasta dish, chickpeas (canned, so there's no soaking and cooking involved), grilled aubergine slices, lemon and basil! I got the inspiration for this composition from a sandwich which is very popular in Israel, it made it onto the blog last January, the fantastic Sabih. It's been a perfect celebration of an extraordinary year and the beginning of a new chapter, the second year of the blog! What an amazing anniversary! Thank you so much for your sweet wishes and support of eat in my kitchen.
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