Summary

Ingredients

• 2 eggplant (s)
• 8 tablespoon olive oil
• 1 can chickpeas, 400 g
• 200 ml cream
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1 egg (s)
• 1 can tomatoes, chunky, 400 g
• 100 ml water
• 1 teaspoon chili powder, crushed
• 2 bay leaves
• 20 g butter flakes, cold
• 100 g sheep cheese
• 1 tablespoon parsley, chopped
• salt and pepper
• sugar

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Instructions

1. Cut the aubergines crosswise into 9 slices each, season with salt and pepper. Fry in the olive oil in portions in a large pan and set aside.
2. Drain the chickpeas. Put the cream and lemon juice in a saucepan and let it simmer for 15 minutes. Season with salt, pepper and cumin. Puree the chickpeas, fold in the egg and set aside.
3. Coarsely mash the tomatoes, put them in a saucepan with the water and let simmer for 15 minutes with the crushed chilli and bay leaves. Season with salt, pepper and a pinch of sugar.
4. On a baking sheet lined with baking paper, layer the aubergine slices with the tomato sauce and chickpea puree in 6 turrets. Spread the butter flakes on top.
5. Put the turrets on the second rack from the bottom into the oven preheated to 200 degrees and cook for 15 minutes.
6. Roughly chop the cheese with a knife and spread over the aubergines. Gratinate under the preheated grill for 5 minutes.
7. Serve sprinkled with parsley.