Chickpea Eggplant Cream

Ingredients

• 1 Aubergine
• 1 EL olive oil
• 1 garlic clove
• 200 g chickpeas (canned)
• 1 EL lime juice
• salt
• pepper
• 1 tsp paprika powder (spicy)
• 150 g zucchini
• 2 tomatoes
• 1 shallot
• 2 EL lime juice
• 2 EL olive oil

Instructions

1. 1.

   Preheat the oven to 220°C with fan and top heat.

2. 2.

   Wash the aubergine, trim the stem and prick it several times all over with a fork. Roast on a rack in the oven (with parchment underneath) for about 30 minutes until the vegetable is soft. Remove from the oven, let cool, cut lengthwise and loosen the flesh from the shell. Blend with olive oil, peeled garlic, drained chickpeas and lime juice until smooth. Season with salt, pepper and paprika.

3. 3.

   For garnish wash, trim and finely dice the zucchini. Boil the tomatoes briefly, shock them, peel, quarter, seed and dice small. Peel and finely chop the shallot. Mix together zucchini, tomatoes, lime juice and oil.

4. 4.

   Fill bowls with the spread, spoon the salsa over it and serve.