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🍽️ Grilled Eggplant Slices with Chickpeas

320 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 3 garlic cloves
• 1 bunch basil
• salt
• 300 g chickpeas
• 2 onions
• 4 tbsp olive oil
• 0.25 tsp curry
• turmeric (1/4 tsp each)
• cumin (1/4 tsp each)
• 1 bay leaf
• 250 g red bell peppers
• 1 onion
• 2 tomatoes
• 40 g black olives (pitted)
• 75 ml vegetable broth
• 100 g diced feta cheese
• flatbread

Instructions

1. 1. Place the chickpeas in a large bowl.
2. 2. Cover them with plenty of water.
3. 3. Let them soak overnight.
4. 4. Drain the water the next day.
5. 5. Dice the onions finely.
6. 6. Heat half of the oil in a pan.
7. 7. Sauté the onions in it.
8. 8. Add curry powder, turmeric, and cumin.
9. 9. Fry the chickpeas briefly with them.
10. 10. Deglaze the pan with 750 milliliters of water.
11. 11. Add a bay leaf.
12. 12. Cook the chickpeas covered over medium heat.
13. 13. Let them simmer for about 25 minutes.
14. 14. Remove the bay leaf.
15. 15. Drain the liquid.
16. 16. Cut the bell peppers into pieces.
17. 17. Cut the zucchini into pieces.
18. 18. Chop the olives finely.
19. 19. Remove the stem ends from the tomatoes.
20. 20. Dip the tomatoes briefly in boiling water.
21. 21. Peel the tomatoes.
22. 22. Dice the tomatoes.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the bell pepper and zucchini cubes.
25. 25. Deglaze the vegetables with vegetable broth.
26. 26. Simmer the vegetables covered.
27. 27. Let them cook for about 5 minutes.
28. 28. Mix the chickpeas with the vegetables.
29. 29. Add the cheese.
30. 30. Season the mixture with herb salt.
31. 31. Season it with pepper.
32. 32. Wash the eggplants.
33. 33. Slice the eggplants lengthwise.
34. 34. Season the slices with salt.
35. 35. Season them with lemon juice.
36. 36. Let the eggplants sit for 30 minutes.
37. 37. Dry the eggplants well with a kitchen towel.
38. 38. Brush the eggplants with olive oil.
39. 39. Grill the eggplants.
40. 40. Brush the other side with olive oil.
41. 41. Peel the garlic.
42. 42. Chop the garlic.
43. 43. Sprinkle the garlic over the eggplants.
44. 44. Finish grilling the eggplants.
45. 45. Serve the eggplant slices with the chickpea salad.
46. 46. Lightly grill the flatbread.
47. 47. Serve the flatbread with the eggplants.

Nutrition per serving

• kcal: 320
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 25 g