Name: Roasted Eggplant and Chickpea Bites
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 20 Porzioni
Ingredients: 3 pezzo aubergines; spray oil; 2 spicchio garlic cloves; 2 cucchiaino coriander; 2 cucchiaino cumin seeds; 400 g chickpeas; 2 cucchiaio gram flour; 1 pezzo lemon; 3 cucchiaio polenta; 1 cucchiaio harissa; 150 g coconut dairy-free yogurt

Tempo di cottura

2 h

Porzioni

Difficoltà

Medium

Tempo di preparazione

40 min

Questa ricetta Thermomix® per Roasted Eggplant and Chickpea Bites è pronta in 2 h e produce 20 porzioni. Guida passo dopo passo con impostazioni precise del Thermomix® su MixBuch.

Descrizione

These roasted eggplant and chickpea bites are a delightful vegetarian snack or appetizer. The eggplant is roasted with garlic and spices until tender, then combined with chickpeas, gram flour, and lemon for a burst of flavor. They're perfect served with a swirl of harissa yogurt for a spicy kick. I love making these for parties or a light lunch. They're easy to prepare ahead of time and are always a hit! Plus, they're packed with fiber and protein, making them a healthy and satisfying choice. Feel free to add other spices to your liking!

Ingredienti (11 ingredienti)

Preparazione (5 passaggi)

Roast the Eggplant

Preheat oven to 200°C (180°C fan). Cut the 3 large eggplants in half lengthwise. Generously spray the eggplant halves with spray oil. Place the eggplant halves cut-side up in a large roasting tin with 2 fat garlic cloves, 2 tsp coriander, and 2 tsp cumin seeds. Season with salt and pepper. Roast for 40 mins until the eggplant is completely tender. Set aside to cool a little.

Prepare the Eggplant and Chickpea Mixture

Scoop the eggplant flesh into a bowl and discard the skins. Use a spatula to scrape the spices and garlic into the bowl. Add 400g can chickpeas, 2 tbsp gram flour, lemon zest and juice from 1 lemon. Roughly mash together and check the seasoning. Don’t worry if the mix is a bit soft – it will firm up in the fridge.

Shape and Chill the Bites

Shape the mixture into 20 balls and put them on a baking tray lined with baking parchment, then leave to chill in the fridge for at least 30 mins. Swirl 1 tbsp harissa through 150g coconut dairy-free yogurt and set aside. Can make ahead to this point the day before and kept covered in the fridge.

Coat the Bites in Polenta

Heat oven to 180°C (160°C fan). Tip 3 tbsp polenta onto a plate, roll the balls in it to coat, then return them to the tray and spray each one with a little oil.