Eggplant baked with cheese and chickpeas

Description

I want to offer the cooks to cook eggplant with cheese-chickpea filling, baked in the oven. This spicy appetizer is very tasty and tender.

Ingredients

Eggplant

2 piece
Chickpeas

80 g
Cheese

180 g
Garlic

3 tooth
Olive oil

3 Tbsp
Salt

1 tsp
Allspice

0.25 tsp

Cooking

Chickpeas rinse and soak in cold water for at least 4 hours. I left for the night. Continue to boil according to instructions.

Eggplant is good to wash, cut in half. Then place the eggplant in cold salted water for 20 minutes, to go the extra bitterness.

Then gently remove the pulp of the eggplant to make boats. Pumps inside the salt (1/4 tsp), brush with olive oil (1 tbsp), put into a form with baking paper or foil and bake in the oven preheated to 200 degrees, 25 minutes.

While baked eggplant boats, the flesh of the eggplant cut into slices and fry in olive oil (2 tbsp) in the pan, about 5-7 minutes.

In a bowl, combine the cheese, peppers, roasted eggplant, boiled chickpeas (2-3 tbsp. l. I left for garnish) and garlic, squeezed through a press.

With the help of a blender grind all until smooth. Try the curd-gram mass on the flavor, optionally add your favorite spices.

After 25 minutes remove the eggplant boats from the oven, filling of the curd-gram weight.

You can decorate the boiled chickpeas. And again put in the oven for another 10 minutes.

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