Aubergine Eggplant Assanta Recipe

Ingredients for Aubergine Eggplant Assanta

• Dried Garbanzo Beans
• Spanish Onions
• Garlic Cloves
• Extra Virgin Olive Oil
• 2 medium aubergines (eggplants)
• Powdered Cumin
• Sea Salt
• Fresh Ground Pepper

How to Make Aubergine Eggplant Assanta

1. Soak 1 cup dried chickpeas in a large bowl of water with 1/2 teaspoon salt overnight.
2. Next morning, drain and rinse the chickpeas thoroughly under cold water.
3. In a pan, sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 1 tablespoon olive oil until softened (about 5 minutes). Do not brown.
4. Add the soaked chickpeas, cover with 3 cups water, and bring to a boil.
5. Reduce heat to a simmer, uncovered, and cook for 30-60 minutes, or until chickpeas are tender, adding more boiling water as needed.
6. Drain the chickpeas and set aside.
7. Preheat oven to 200°C (400°F/Gas Mark 6).
8. Place 2 medium aubergines (eggplants), whole, on an oiled baking sheet. Roast for 45-60 minutes, or until very soft.
9. Once cool enough to handle, peel the aubergines and mash their flesh with a fork.
10. Season the mashed aubergine with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin.
11. Stir in the cooked chickpeas and mix well to combine all ingredients.
12. Lightly oil a roasting tray, spread the mixture evenly, drizzle generously with 2 tablespoons olive oil, and bake for 30 minutes, or until golden brown and heated through.