A very healthy recipe is based on chickpeas and aubergines to add more legumes to the diet with a party look. Eggplant and hummus.
Table of Contents
1. Ingredients
- Three aubergines
- 300 g of cooked chickpeas
- One clove garlic
- Juice of 1 lemon
- 1 tbsp tahini
- 8-12 tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- ½ cup parsley leaves
- Pepper
- Salt
One way to incorporate the beneficial legumes into your diet is in the form of hummus, like this Aubergine and Chickpea Hummus Timbale, which has a delicious look and taste.
Chickpeas, like other legumes, in addition to proteins, provide slow-absorbing carbohydrates, which provide energy for hours and avoid blood glucose peaks.
Therefore, they help prevent obesity and diabetes. And they contain antioxidant compounds that delay aging and prevent various diseases. For this reason, it is recommended to eat legumes at least three times a week, and up to four or five.
2. How To Do It Step By Step
a. Bake the aubergines
First, clean the aubergines and cut them into approximately ½ centimeter slices. Then, grease a baking tray with oil and place the aubergine slices on it, salt and pepper them, and roast at 180 ºC for about 15-20 minutes more or less.
b. Make the hummus
Wash the chickpeas and mash them with the peeled garlic, lemon juice, tahini, and cumin. Then, salt and pepper and mix until you have a dough with a fine texture. And if necessary, add a little water. Don’t miss our light hummus recipe.
c. Prepare the accompaniment
On the one hand, blanch the parsley, cool it and grind it with the oil. And on the other, brown the tomatoes and reserve.
d. Assemble the platter-hummus
sandwich slices of aubergine with layers of hummus to form a timbale type millefeuille. And they were accompanied with the golden tomatoes, a touch of parsley oil on top and the plate, and some whole parsley leaves.
