Eggplant with chickpeas and cream with tahini and Tandem cheese

Products for 4 portions

Ingredients:

2 eggplants, about 800 g

5-6 small heads of onion

6 tbsp. olive oil

3 tsp. ground cumin

2 tsp. paprika

Salt and pepper to taste

200 g drained canned chickpeas

Juice from 1 lemon

4-5 sprigs of fresh coriander

50 g roasted walnuts

For the cream:

60 ml tahini

60 ml olive oil

5-6 cloves of garlic

80 g yoghurt

Juice from ½ lemon

For serving:

Tandem cow's milk cheese

Preparation

Method of preparation:

Mix the cumin, paprika, salt and pepper in a bowl and pour the olive oil on top.

Mix well and set aside.

Cut the eggplant into large equally sized pieces and cut the peeled onion in half.

Put them in a baking tray and pour the seasoned olive oil on top.

 

Pour a little more olive oil, mix well and bake for 40 minutes in an oven preheated to 200 degrees.

Put all the sauce ingredients in a blender and blend until you get a smooth paste. Transfer to a bowl and set aside.

Heat a frying pan and heat the remaining olive oil. Put in the dried chickpeas, add salt and season with pepper. Add the lemon juice and cook for a few minutes until golden brown and warm.

Put the cream in a serving plate, arrange the roasted eggplant and onion and add the fried chickpeas.

Sprinkle with chopped walnuts, the crushed cow's cheese and add a few leaves of fresh coriander.