Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the aubergines
Filling
To serve
How it's done
To prepare the aubergines
Rub the garlic into the aubergines and brush with oil, season with salt.
Charcoal/gas/electric grill
Grill the aubergines over/on a medium heat (approx. 200 °C for approx. 15 mins. on each side.
Filling
Remove the aubergine flesh with a fork, set aside the aubergine skins. Puree the aubergine flesh with the tahini, harissa, pomegranate juice and lemon juice, season with salt.
To serve
Mix the filling with half of the chickpeas, return the mixture to the aubergine skins. Top with the remainder of the chickpeas and the reserved pomegranate seeds, yoghurt and parsley.
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