with minced chick peas and EvLOGIMENO
Our vegeterian chef Nikos Gaitanos suggests
- Put the chickpeas in a bowl of water overnight.
- On the next day crush them in a blender carefully without totally smashing them. Boil for about 20-25 minutes and sieve.
- Cut the stem off the eggplants and slice them along the middle. Curve their flesh in the shape of a cross, put them in a bowl and pour ¾ cup of oil, a little salt/pepper and mix. Bake in preheated oven at 180ο C / 356F for about 30 minutes. Leave to cool.
- Grade the tomatoes or melt them in a blender, chop the onions and garlic and lightly fry in a pan with half cup of oil. As soon as the onions turn brown, add the graded tomatoes, ½ glass of water, cumin, coriander, paprika, oregano, thyme, sugar, salt and pepper. Once they boil add the chick peas, lower the fire and cook until the sauce thickens. Turn off the fire and pour in one cup of graded EvLOGIMENO and stir well.
- Pour the milk, rice flour, nutmeg, the rest of olive oil and a pinch of salt in a saucepan. Boil on low fire and keep stirring with a whisk until it boils. Turn off the fire and pour in the second cup of graded EvLOGIMENO. Stir well.
- Place the eggplants in a baking tray. On every eggplant spread the first layer: 2 or 3 tablespoons (depending on the size) of the chickpea sauce and a second layer on top: 2 or 3 tablespoons white sauce (béchamel). Sprinkle ½ tablespoon ground peanuts on every half eggplant. Bake in preheated oven at 180ο C/ 356F for about 20 minutes or until the béchamel turns red.
300 gr chickpeas
1/2 lt. almond milk or other vegetal milk
4 tablespoons rice flour
2 cups EvLOGIMENO, grated
5 overripe tomatoes
2 cloves of garlic
4 tablespoons ground peanuts, unpeeled
1 1/2 cup olive oil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon cumin
1/2 teaspoon dry coriander
1/2 teaspoon sweet paprika
1/2 teaspoon nutmeg
1/2 teaspoon sugar