Imam bayildi with chickpeas and basmati rice

Ingredients

For 1 serving

• Eggplant300 g
• Cooked chickpeas120 g
• Basmati rice40 g
• Onion80 g
• Tomatoes150 g
• Garlic2 cloves
• Parsley8 g
• Cinnamon1 pinch
• Extra virgin olive oil12 g
• Saltto taste

In season: July – September

Method

1. Preheat the oven to 200 °C (conventional); halve the aubergines lengthways, score the flesh in a diamond pattern without piercing the skin, salt them, brush with half the oil and roast on a tray at 200 °C for 20 minutes, until the flesh is soft.
2. Meanwhile thinly slice the onion and garlic and dice the tomatoes; rinse and drain the cooked chickpeas.
3. Heat the remaining oil in a frying pan over medium-low heat and soften the onion and garlic for 8 minutes, until soft and golden; add the tomatoes, cinnamon, chickpeas and salt and cook for 10 minutes, until the sauce is thick.
4. Press the aubergine flesh down lightly with a spoon to make room, fill them with the chickpea sauce and return to the oven at 200 °C for 15 minutes, until meltingly soft and the sauce is dry on top.
5. Meanwhile rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain.
6. Finish the aubergines with chopped parsley and serve with the rice.