Eggplant with chickpeas is a delicious, nutritious and quick dish. It is rich in fiber, vitamins and iron and is suitable as a meal for vegetarians because it contains legumes or vegetable protein found in chickpeas and eggplant.
How to make eggplant with chickpeas
3 large eggplants
1 cup boiled chickpeas
Tomatoes
A cup of fresh tomato juice
1/2 cup of yogurt
3 garlic cloves
Salt and Pepper
One tablespoon of lemon juice
Parsley to decorate
How to prepare
Cut the eggplant into slices and sprinkle with a little salt and flour.
Fry the eggplant in oil and place it on kitchen paper to absorb the oil.
Arrange a layer of eggplant in a Pyrex oven dish, then a layer of chickpeas and a layer of eggplant until the ingredients are tender.
Mix the garlic with a tablespoon of oil over medium heat, then put the chopped onion and stir until it wilts.
Add the tomatoes and their juices to the onion and garlic until it boils, then place it on top of the eggplant and chickpeas dish.
