Description
About the beneficial properties and nutty taste of chickpeas has been said a lot. So I will just say that it is very tasty. Indulge yourself in a post not beaten taste.
Ingredients
-
Chickpeas
100 g
-
Mushrooms
200 g
-
Eggplant
2 piece
-
Onion
1 piece
-
Sunflower oil
-
Soy sauce
2 Tbsp
-
Salt
Cooking
Chickpeas to soak overnight. I cook chickpeas in a slow cooker on the porridge mode 3 hours until tender. Drain the water, but do not empty. The cooking time of the paste are without this process.
Cut eggplant into cubes, salt and let stand for 15 minutes. Then put in a colander and rinse with cold water, give water to drain.
Meanwhile, slice the dice the mushrooms and onions. On a dry pan put the mushrooms and wait until they let the juice. Then add the onion and soy sauce, continue to evaporate the liquid.
In the second heated pan pour sunflower oil "Oleyna". Here we are going to grill the eggplant.
Fry eggplant until tender.
When the mushrooms evaporated all the liquid, add the sunflower oil "Oleyna" and bring to readiness.
Then all the components to interrupt in the processor parts. If dry, add oil or water in which boiled chickpeas. Salt additionally I've added, and you look at their tastes. Then put all in a bowl for storage and let stand in the refrigerator for a couple hours
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.