Crispy Aubergine with Mediterranean Chickpeas

What makes this crispy aubergine so incredibly delicious is that it becomes wonderfully soft on the inside while developing a crunchy crust on the outside. Served with a slowly simmered tomato sauce with chickpeas, it transports you straight to the south of Europe. On the side, I’ll prepare fluffy garlic rice and fresh feta.

Tomatoes, red bell pepper, white onion, garlic, aubergine, chickpeas, smoked paprika, cumin seeds, coriander seeds, oregano, fennel seeds, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, basmati rice, brown rice, breadcrumbs, panko (contains gluten), wheat flour, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: ei, gluten, lactose.

Microwave

Heat the chickpea stew, aubergine, and garlic rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the chickpea stew, aubergine, and garlic rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven; transfer to an oven dish.

Energy101,51 kcal

Protein4,01 g

Fat2,17 g

of which saturated0,98 g

Carbohydrates14,94 g

Dietary fibre2,21 g

Salt0,57 g

Average weight: 540 g

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