Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- For tidbits:
- - 250 g of eggplant
- - 200 g of boiled chickpeas
- - 1 egg
- - 4 tablespoons grated Parmesan cheese
- - 1 clove garlic
- - Coriander
- - Breadcrumbs
- - Salt
- - Pepper
- For ketchup:
- - 2 peppers, red
- - 1 onion
- - 1 red pepper
- - 1 tablespoon brown sugar
- - 1 tablespoon of apple cider vinegar
- - 1 teaspoon ground cumin
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Prepare the peppers ketchup. Heat 2 tablespoons oil in a pan on low heat and fry the sliced onion and chilli. Unite then, the peppers into pieces and the sugar, salt lightly and drizzle with vinegar. Put the lid and continue for 10 minutes or until the peppers are cooked. Add the cumin and blend with a hand blender until You get a creamy consistency.
- Peel the eggplant with a vegetable peeler and cut into small cubes, then cook to steam for 10 minutes. Drain in a colander and mash with a fork to remove water.
- Puree the eggplant with the chickpeas, the egg, the chopped cilantro and the mashed garlic obtaining a homogeneous consistence. In a bowl, mix a pinch of salt and pepper to the pureé, the Parmesan and about 5 tablespoons of breadcrumbs: you have to get a consistency that can be worked by hand. (If you want, you can prepare the mixture ahead of time and store it covered in the refrigerator).
- Form small balls of dough with wet hands, then coat them in breadcrumbs and fry in hot oil until they are golden and crisp. Drain on paper towels and serve with the sauce.
