Baked Eggplants with chickpeas
- 4 eggplants, cut into cubes
- 1/2 cup Mitsides Large Chickpeas, cooked
- 250g cherry tomatoes, halved
- 2 red onions, sliced
- 2 cinnamon sticks
- 1 tsp Mitsides Vegetable Powder
- 1 Tbsp maple syrup
- ½ tsp chilli flakes
- a handful of basil leaves
- Olive oil
- Salt and pepper
Soak the chickpeas in water overnight and cook according to pack instructions.
Preheat the oven to 180 °C. Place the aubergines in one layer on a large baking dish. Drizzle with plenty of olive oil, add salt and pepper and cook in the oven for 20 minutes.
Remove the baking dish from the oven, add the cooked chickpeas, cherry tomatoes, cinnamon sticks, vegetable powder, chilli flakes, maple syrup, red onion, salt and pepper. Add some more olive oil and mix everything well. Place back in the oven and cook for 30-40 minutes. Remove from the oven, garnish with basil leaves and let it cool before serving.