Stuffed aubergine with cinema and chickpeas



1 piece. eggplant
3 tablespoons of olive oil
1 onion red onion
1 piece. tomato
1 tbsp Tomato paste Familex
200 g of Chamois Familex
50 g quinoa Familex
1 bunch of parsley
¼ teaspoons of curry

½ tsp sweet red pepper
½ tsp cumin
1 teaspoon of honey Familex
the juice of 1 lemon
2 tablespoons of olive oil


Heat the oven to 220 degrees. Cover a baking sheet with a baking sheet. Cut aubergine lengthwise, cut half as boats. Bake the eggplant for 20 minutes with the cut side facing the paper. Then turn the boats with the bottom down.

Boil the cinema. Chub out from the water in the box and also leave aside. In a deep pan with 3 tbsp of olive oil, smash the finely chopped red onion and the cut inside of the eggplant. Add spices - curry, salt and pepper. When they soften, add the chopped tomato for 5-6 minutes. When the water is almost gone, add tomato puree and parsley. Stir well. Add cinnama and chickpea, mix and add, if necessary. Finally, put the finely chopped, parsnip-cleared handkerchief.

With the mixture fill the boats and bake for another 20-25 minutes. Wait for it to cool and serve with the dressing.

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