Servings:
4
Prep time:
15
Cooking time:
20
INGREDIENTS
- - 200 g of dried chickpeas, cooked
- - 1 eggplant
- - 1 zucchini
- - 1 lemon
- - 1 bunch of chives
- - 1 tablespoon coriander
- - Oil
- - salt
- - oregano
INSTRUCTIONS
- Cut the eggplant lengthwise into thick slices 2-3 mm and roast one by one on a hot plate for a few minutes on each side let them cool afterwards.
- Reduce the zucchini into small cubes and cook in steam for 5 abundant minutes; drain and mix with the chickpeas. Then toss with 2 tablespoons of olive oil, a little salt, a pinch of oregano and sauté in a pan on medium heat for another 5 minutes. Let them cool.
- Grate a little lemon zest and keep it aside, then pour itsr juice in a glass, add 2 tablespoons of olive oil, a pinch of salt and coriander, crushed or ground. Mix these ingredients until the coriander has released its fragrance.
- Blend finely chickpeas and zucchini with the lemon zest, spread this filling on slices of eggplant and wrap forming bundles to be tied with some chives.
- Arrange the dumplings on the dishes, drizzle with lemon sauce and coriander, decorate with more chives.
