Summary

Ingredients

• 1 eggplant (s)
• 1 can chickpeas, approx. 400 g in their own juice
• salt
• pepper
• Chilli flakes
• 100 ml soy drink, plain or soy cream
• 3 tablespoon olive oil or garlic oil

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Instructions

1. Wash the eggplant and cut into slices. Mix the oil with salt, pepper and chilli flakes in a bowl, rub the aubergine slices with it and place the slices on a baking sheet.
2. If necessary, season with a little salt, pepper and chilli flakes. Bake at 180 - 200 ° C for about 15 - 25 minutes, depending on the desired browning.
3. Drain the chickpeas and puree in a tall container with the soy drink or soy cream. Season with salt and pepper as desired and serve with the aubergine slices.