- 3 eggplants
- 200 g chickpeas
- extra virgin olive oil
- 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.
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