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aubergine eggplant assanta

Desciption

another unusual recipe, which i have slightly adapted - just by adding some garlic - from a recipe from greek chef and restaurateur theodore kyriakou's ‘real greek food’, which he co-authored with food writer charles campion. this recipe, which can be served as part of a mezedes spread, "originates from the greek jewish community of the city of thessaloniki". i am posting it here for the 2005 zaar world tour. the recipe did not specify the quantity this recipe makes. my guesstimate is 4 cups. if you make this before i have a chance to make it, it would be really helpful if you could please indicate in your review the quantity this recipe makes. any specific information you can offer on your experience of cooking times would also be helpful. this recipe is strangely lacking in those details, but sounded too interesting to pass over.

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Steps

  1. Soak the chickpeas overnight in a large bowl of water
  2. To which a pinch of salt has been added
  3. Next morning
  4. Discard the water and rinse the chickpeas under cold running water
  5. Saut the onions and garlic until they are soft but not browned at all
  6. In about 1 tablespoon of the olive oil in a pan
  7. Add the chickpeas
  8. Cover with water and bring to the boil
  9. Turn down the heat to a simmer and cook
  10. For anywhere between 30 and 60 minutes
  11. Uncovered until the chickpeas are soft and fully cooked
  12. If necessary
  13. Keep topping up with boiling water
  14. Strain off the water and set aside
  15. Preheat the oven to 200c / 400f / gas 6
  16. Place the aubergines
  17. Whole
  18. On an oiled baking sheet and roast them until they are very soft
  19. When they have cooled down enough to handle
  20. Remove the skins and mash the flesh in a bowl with a fork
  21. Season with salt and pepper
  22. To taste
  23. Stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined
  24. Take a lightly oiled roasting tray and spread the mixture out evenly onto the tray
  25. Sprinkle generously with olive oil and bake in the oven for about 30 minutes
  26. Or until done

Step 12

Total Time in Minute 70

Ingredients Count 8

cooking aubergine  eggplant  assanta

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Ingredients

Dried garbanzo beans

Spanish onions

Garlic cloves

Extra virgin olive oil

Aubergines

Powdered cumin

Sea salt

Fresh ground pepper

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