Eggplant With Chickpeas And Vegan Yogurt – Moroccan Style

• • 2 small eggplants
  • 250 g chickpeas (canned or boiled)
  • 1 chilli pepper
  • 1 onion
  • 3 cloves of garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 3 Tbsp olive oil
  • 1 Tbsp agave syrup
  • Salt & pepper to taste
  • Plant-based yogurt & fresh parsley for serving

• • Place the baked eggplants on a large plate and gently press them to release the juices. Add a layer of plant-based yogurt on top, followed by the cooked chickpeas, and finish it off with a sprinkle of fresh parsley. Now enjoy this simply divine dish!

• • To start, cut the eggplants vertically into four pieces, beginning from the stem and keeping the stem intact to hold the four pieces together (refer to the technique shown in the video above).
  • Sprinkle the eggplants with olive oil and season with salt and pepper to taste. Then, bake them for 25 minutes at 220 degrees Celsius.
  • While the eggplants are baking, prepare the chickpeas:
  • Heat a small amount of olive oil in a non-stick pan.
  • Add the chickpeas, season them with smoked paprika, cumin, salt, and pepper, and mix well.
  • Next, add the chopped onion, chili pepper, and minced garlic and mix everything together.
  • Add a splash of water to create a sauce and finally, add the agave syrup to bring all the flavors together.