Appetizers
Chickpea meatballs with eggplant caponata
Ingredients
- 400gr of precooked chickpeas
- 200ml of water
- Zest of a lemon
- Grated ginger
- Paprika
- 1 shallot
- Extra virgin olive oil
- Salt, pepper and chili pepper
- 300gr of eggplants
- 300gr of celery
- Half of a onion
- 1 peeled tomato
- 150gr of honey
- 50gr of vinegar
- 40gr of pitted green olives
- 20gr of capers
- 20gr of pine nuts
Features
- BLAST CHILLING
Difficulty
- Easy
Proceeding
Drain and wash the chickpeas, then blend them adding water, the spices, shallots, lemon zest, salt and pepper. Pour everything into a bowl and add the necessary breadcrumbs to obtain a compound easily machinable. Give the shape of the meatball.
Place the meatballs on a baking sheet covered with oven paper, wet them with a drizzle of oil and cook them in the preheated oven to 180ºC for forty minutes, turning the meatballs in half cooking. Cut the celery, the peeled eggplant, the tomato into cubes and the onion. Sauté the vegetables in a pan over high heat with a drizzle of oil, the capers, olives and pine nuts. Add the vinegar, let it evaporate, then pour the honey and mix well. Season with salt and pepper, add a little chilli and finish cooking.
Place the meatballs on a baking sheet covered with oven paper, wet them with a drizzle of oil and cook them in the preheated oven to 180ºC for forty minutes, turning the meatballs in half cooking. Cut the celery, the peeled eggplant, the tomato into cubes and the onion. Sauté the vegetables in a pan over high heat with a drizzle of oil, the capers, olives and pine nuts. Add the vinegar, let it evaporate, then pour the honey and mix well. Season with salt and pepper, add a little chilli and finish cooking.
Tips
You can chill the meatballs with a blast chiller to store them in the refrigerated for up to 7 days