Chickpeas with eggplants
Try chickpeas in a more summery version. Chickpeas with eggplants in the pot or in the oven is a traditional dish from Mount Athos that is easy and nutritious. It is one of the recipes in which the summer vegetables grown on Mount Athos are used. See the monastic recipe step by step.
Let the chickpeas soak the night before.
We put the olive oil in a wide pot and fry the onions.
We add the tomato and season with salt and pepper.
We put the chickpeas in the pot, cover them with water and boil on a low heat.
We cook until the chickpeas are soft and until the food binds and remains with its oil.
If necessary, we add a little water and adjust the salt accordingly.
We cut the eggplants into slices, flour them and fry them.
We add the eggplants to the pot 5 minutes before turning off the oven.
We can also add boiled chickpeas that we have left over. In this case the cooking time will be much shorter and less water will be needed.
If we want, we serve with some fresh oregano.
The recipe can also be made in the oven, potting all the frizzled ingredients in a pan and adding the boiled chickpeas and the fried eggplants.
