Recipe Eggplant and chickpea foam with cucumbers – Italian Cuisine

Recipe Eggplant and chickpea foam with cucumbers

  • 3 eggplants
  • 200 g chickpeas
  • extra virgin olive oil
  • salt
  • pepper
  • 2 cucumbers
  • datterino tomatoes
  • fresh dill

To peel 2 aubergines (600 g) and cut the pulp into cubes.
Roast them without fat in a very hot non-stick pan for 10 minutes, then blend them with 200 g of boiled chickpeas, 2 tablespoons of extra virgin olive oil, salt, pepper.
To cut another eggplant into small pieces, without peeling it; Roast them together with 2 tablespoons of boiled chickpeas for 3-4 minutes in a pan, over high heat with 2 tablespoons of oil and salt. Cut 2 small cucumbers and some datterino tomatoes into thin slices.
To serve the cream with roasted and raw vegetables, seasoned with extra virgin olive oil. Garnish with fresh dill sprigs.

This recipe has already been read 16 times!

Proudly powered by WordPress