Aubergine Eggplant Assanta Recipe

Name: Aubergine Eggplant Assanta
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 cup dried garbanzo beans; 1 medium Spanish onion; 2 cloves garlic; 3 tablespoons extra virgin olive oil; 2 medium aubergines; ½ teaspoon powdered cumin; 1 teaspoon sea salt; ¼ teaspoon fresh ground pepper; 3 cups water, plus more as needed

Discover the rich culinary heritage of Thessaloniki with this adapted recipe from Theodore Kyriakou's 'Real Greek Food'! This flavorful Aubergine Eggplant Assanta, a staple in the Greek Jewish community, is perfect as part of a meze spread or a satisfying vegetarian main course. Tender chickpeas simmered to perfection are combined with roasted eggplant, fragrant garlic, and warming spices, creating a dish bursting with Mediterranean sunshine. Prepare to be transported to the vibrant streets of Thessaloniki with each bite!

Prep Time 20 mins

Cook Time 70 mins

Calories 441.8 kcal

Protein 30g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aubergine Eggplant Assanta

1 cup dried garbanzo beans
1 medium Spanish onion
2 cloves garlic
3 tablespoons extra virgin olive oil
2 medium aubergines
½ teaspoon powdered cumin
1 teaspoon sea salt
¼ teaspoon fresh ground pepper
3 cups water, plus more as needed

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How to Make Aubergine Eggplant Assanta

Soak 1 cup dried chickpeas in a large bowl of water with 1/2 teaspoon salt overnight.
Next morning, drain and rinse the chickpeas thoroughly under cold water.
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.
Add the soaked chickpeas, cover with 3 cups water, and bring to a boil.
Reduce heat to a simmer, uncovered, and cook for 30-60 minutes, or until chickpeas are tender, adding more boiling water as needed.
Drain the chickpeas and set aside.
Preheat oven to 200°C (400°F/Gas Mark 6).
Place 2 medium aubergines (eggplants), whole, on an oiled baking sheet. Roast for 45-60 minutes, or until very soft.
Once cool enough to handle, peel the aubergines and mash their flesh with a fork.
Season the mashed aubergine with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin.
Stir in the cooked chickpeas and mix well to combine all ingredients.
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.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

62g

Fat

11g

Carbs

20g

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Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Appetizers Beans Vegetables Greek Oven European Potluck Dinner Party Stove Top Dietary Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Chick Peas Garbanzos Egg Free Healthy 2 Free Of Something Low In Something Onions Taste Mood Savory To Go Equipment 4 Hours Or Less