Minted Eggplant Stacks With Red Pepper Bean Dip |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Sure to impress the pickiest, most health-concious of eaters alike. I am reliably informed by my younger sister that the bean dip also makes a fantastic healthy pasta sauce. Also, the addition of haloumi, feta or mozarella could add to the flavour. Roast tinned peppers also work and I buy pre-grilled frozen eggplant where possible.. Ingredients:
1 large eggplant, washed and sliced thickly |
2 tablespoons salt |
3 large red peppers, halved with seeds removed |
1 teaspoon cumin |
1 tablespoon oregano |
1/2 cup chopped mint |
3 tablespoons olive oil |
250 g chickpeas |
Directions:
1. toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder. leave to stand for 10 minutes and then rinse.
2. on a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin. blend well.
3. fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
4. on a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.
|
|