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CHICKPEA MEATBALLS WITH EGGPLANT CAPONATA

CHICKPEA MEATBALLS WITH EGGPLANT CAPONATA
  • Difficulty: Low

Ingredients for 4 people

400 gr of precooked chickpeas

200 ml of water

Zest of a lemon

Grated ginger

Paprika

1 shallot

Extra virgin olive oil

Salt and pepper

300 gr of eggplants

300 gr of celery

½ onion

1 peeled tomato

150 gr of honey

50 gr of vinegar

50 gr of pitted green olives

20 gr of capers

20 gr of pine nuts

Extra virgin olive oil

Salt, pepper and chili pepper

Procedimento

  • Chilling Chilling
  • Delicate freezing Delicate freezing

STEP 1

Drain and wash the chickpeas, then blend them adding water, the spices, shallots, lemon zest, salt and pepper. 

STEP 2

Pour everything into a bowl and add the necessary breadcrumbs to obtain a compound easily machinable. Give the shape of the meatball.

STEP 3

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 a

forty minutes, turning the meatballs in half cooking.

STEP 4

Cut the celery, the peeled eggplant, the tomato into cubes and the onion.

STEP 5

Sauté the vegetables in a pan over high heat with a drizzle of oil, the capers, olives and pine nuts.

STEP 6

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.

 

Suggerimenti

  • Chilling Chilling
  • Delicate freezing Delicate freezing

You can prepare a large amount of chickpea balls and freeze them with the function of delicate freezing of the blast chiller in so they can be stored in the freezer for months. If necessary, all you have to do is regenerate them in the preheated oven to 180°C for a few minutes. You can prepare eggplant caponata in advance, cool it quickly with blast chilling function blast chiller and store in the refrigerator for up to a week as just done.

Freddy
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