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Ingredients (4 servings)
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2 Stk. Melanzani
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400 g Kichererbsen
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100 g Zwiebeln
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400 g Naturjoghurt
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150 g Hirtenkäse
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1 Stk. Zitronen
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Olivenöl, Salz, Pfeffer, Kreuzkümmel, Wasser
Preparation
- Dice the eggplants, mix with the drained chickpeas, salt them, and place into the Varoma dish.
- Chop the onions in the mixing bowl for 3 sec/speed 5, sauté with a little olive oil and cumin for 3 min/120 °C/speed 1, then transfer to a bowl.
- Pour 500 ml water into the mixing bowl, set the Varoma in place, and steam the vegetables for 20 min/Varoma/speed 1.
- Empty the mixing bowl, mix the natural yogurt with the lemon juice, salt, and pepper for 15 sec/speed 3, and serve topped with the steamed vegetables, onions, and crumbled shepherd's cheese.
