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Ingredients (4 servings)
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2 Stk. Melanzani
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200 g Hirtenkäse
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250 g Naturjoghurt
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800 g Kichererbsen
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1 Stk. Zwiebeln
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1 Stk. Zitronen
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Olivenöl, Salz, Pfeffer, Knoblauch, Oregano
Preparation
- Halve the eggplants lengthwise, score the flesh in a diamond pattern, drizzle with olive oil, salt them, and bake at 200 degrees in the oven for about 25 minutes until soft.
- Dice the onion, sauté in a pan with olive oil until translucent, add the drained chickpeas and oregano, and fry briefly.
- Distribute the chickpea mixture over the pre-baked eggplant halves, crumble the shepherd cheese on top, and bake for another 10 minutes.
- Stir the natural yogurt until smooth with some lemon juice, pressed garlic, salt, and pepper, and serve with the warm eggplants.
