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Recipes
Fried aubergine and spicy chickpeas

Fried aubergine and spicy chickpeas

Difficulty

Low

Time

50 min

Author

Braun

Ingredients

Servings: 4

Makes:

For the aubergine
2  aubergines, large
1 tsp salt, for draining
1 Tbsp olive oil
1 tsp coriander seeds, coarsely crushed
1 tsp ras el hanout, spice mix

For the coating
50 grams panko breadcrumbs
2 Tbsp flour
1  egg, lightly beaten
1 pinch salt
1 pinch pepper

For the chickpeas
1 tin chickpeas, approx. 400 g, drained weight: 240 g
1 Tbsp olive oil
1 tsp ras el hanout
1/2 tsp paprika powder, smoked or sweet
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon, optional, for a sweet touch
1/2 tsp salt
1 pinch pepper
1 pinch chilli flakes, optional, for spiciness

To garnish
1 tsp lemon juice, optional, for drizzling
  fresh herbs, e.g. coriander or parsley

Instructions

STEP 1/15

For the aubergine: Wash the aubergines and cut into even slices (about 1 cm thick) or cubes.

STEP 2/15

Lightly salt the pieces and leave for 10-15 minutes so that they lose water. Pat dry with kitchen paper.

STEP 3/15

In a bowl, mix the olive oil, crushed coriander seeds, ras el hanout, salt and pepper.

STEP 4/15

Turn the aubergine pieces in the spice mixture so that they are well coated.

STEP 5/15

Afterwards prepare three bowls: Put the flour in the first bowl. Put the beaten egg in the second. Put the panko breadcrumbs in the third.

STEP 6/15

First turn the aubergine pieces in the flour, then dip them in the egg and finally roll them in the panko breadcrumbs. Make sure that the breadcrumb coating adheres well.

STEP 7/15

Place the breaded aubergine pieces in the first drawer of the TwinCook 3. If necessary, work in several batches.

STEP 8/15

For the chickpeas: Pour the chickpeas into a sieve, rinse thoroughly and drain well. Carefully pat them dry with a clean kitchen towel or paper towel (Well-dried chickpeas turn out crispier).

STEP 9/15

Put the chickpeas in a bowl and mix them with olive oil, ras el hanout, paprika powder, cumin, coriander, salt and pepper (as well as chilli flakes, if desired).

STEP 10/15

Mix everything well so that the spices are evenly distributed and place the seasoned chickpeas in the second drawer of the TwinCook 3 (do not place too tightly so that they become crispy.)

STEP 11/15

For the first drawer set the Vegetable program at 180°C for 12-15 minutes until the breadcrumb coating is golden brown and crispy.

STEP 12/15

For the second drawer set the Vegetable program at 200°C for 10-12 minutes depending on how crispy you like it.

STEP 13/15

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.

STEP 14/15

Turn the aubergine halfway through the cooking time and shake the drawer every 5 minutes for perfectly roasted chickpeas. Check whether they are crispy at the end of the cooking time. If necessary, cook for another 2-3 minutes.

STEP 15/15

Arrange the crispy aubergine pieces and chickpeas on a plate. Drizzle with a dash of lemon juice and garnish with fresh herbs if you like. Optionally, serve with a yoghurt dip or tahini sauce.

This recipe was made with Braun TwinCook 3.

Back to homepage
Recipes
Fried aubergine and spicy chickpeas

Fried aubergine and spicy chickpeas

Show me the recipe

Difficulty

Low

Time

50 min

Author

Braun

Show me the recipe

Servings:4

Makes:

Ingredients

This recipe is prepared with:

TD3030
TD3030

Instructions

STEP 1/15

For the aubergine: Wash the aubergines and cut into even slices (about 1 cm thick) or cubes.

STEP 2/15

Lightly salt the pieces and leave for 10-15 minutes so that they lose water. Pat dry with kitchen paper.

STEP 3/15

In a bowl, mix the olive oil, crushed coriander seeds, ras el hanout, salt and pepper.

STEP 4/15

Turn the aubergine pieces in the spice mixture so that they are well coated.

STEP 5/15

Afterwards prepare three bowls: Put the flour in the first bowl. Put the beaten egg in the second. Put the panko breadcrumbs in the third.

STEP 6/15

First turn the aubergine pieces in the flour, then dip them in the egg and finally roll them in the panko breadcrumbs. Make sure that the breadcrumb coating adheres well.

STEP 7/15

Place the breaded aubergine pieces in the first drawer of the TwinCook 3. If necessary, work in several batches.

STEP 8/15

For the chickpeas: Pour the chickpeas into a sieve, rinse thoroughly and drain well. Carefully pat them dry with a clean kitchen towel or paper towel (Well-dried chickpeas turn out crispier).

STEP 9/15

Put the chickpeas in a bowl and mix them with olive oil, ras el hanout, paprika powder, cumin, coriander, salt and pepper (as well as chilli flakes, if desired).

STEP 10/15

Mix everything well so that the spices are evenly distributed and place the seasoned chickpeas in the second drawer of the TwinCook 3 (do not place too tightly so that they become crispy.)

STEP 11/15

For the first drawer set the Vegetable program at 180°C for 12-15 minutes until the breadcrumb coating is golden brown and crispy.

STEP 12/15

For the second drawer set the Vegetable program at 200°C for 10-12 minutes depending on how crispy you like it.

STEP 13/15

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.

STEP 14/15

STEP 15/15

Arrange the crispy aubergine pieces and chickpeas on a plate. Drizzle with a dash of lemon juice and garnish with fresh herbs if you like. Optionally, serve with a yoghurt dip or tahini sauce.

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Fried aubergine and spicy chickpeas

Ingredients

Instructions

STEP 1/15

STEP 2/15

STEP 3/15

STEP 4/15

STEP 5/15

STEP 6/15

STEP 7/15

STEP 8/15

STEP 9/15

STEP 10/15

STEP 11/15

STEP 12/15

STEP 13/15

STEP 14/15

STEP 15/15

Fried aubergine and spicy chickpeas

Ingredients

Instructions

STEP 1/15

STEP 2/15

STEP 3/15

STEP 4/15

STEP 5/15

STEP 6/15

STEP 7/15

STEP 8/15

STEP 9/15

STEP 10/15

STEP 11/15

STEP 12/15

STEP 13/15

STEP 14/15

STEP 15/15

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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