Eggplant Dumplings with Chickpeas and Zucchini

Servings: 4
Prep time: 15
Cooking time: 20
  • - 200 g of dried chickpeas, cooked
  • - 1 eggplant
  • - 1 zucchini
  • - 1 lemon
  • - 1 bunch of chives
  • - 1 tablespoon coriander
  • - Oil
  • - salt
  • - oregano
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange the dumplings on the dishes, drizzle with lemon sauce and coriander, decorate with more chives.