Eggplant towers

Ingredients for 6 servings:

• 2 eggplant(s)
• 8 tbsp olive oil
• 1 can chickpeas, 400 g
• 200 ml cream
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 egg(s)
• 1 can tomatoes, chopped, 400 g
• 100 ml water
• 1 tsp chili powder, crushed
• 2 bay leaves
• 20 g butter flakes, cold
• 100 g sheep’s cheese
• 1 tbsp parsley, chopped
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the eggplants crosswise into 9 slices each, season with salt and pepper. Brown in batches in a large pan with olive oil and set aside. Drain the chickpeas. Place them in a saucepan with the cream and lemon juice and simmer for 15 minutes. Season with salt, pepper, and cumin. Puree the chickpeas, stir in the egg, and set the mixture aside. Roughly mash the tomatoes, add them to a saucepan with the water, and simmer for 15 minutes with the ground chili and bay leaves. Season with salt, pepper, and a pinch of sugar. On a baking sheet lined with baking paper, layer the eggplant slices with the tomato sauce and chickpea purée to form 6 towers. Distribute the butter flakes on top. Place the towers on the second shelf from the bottom in an oven preheated to 200°C and cook for 15 minutes. Roughly chop the cheese with a knife and spread it over the eggplants. Grill for 5 minutes under the preheated grill. Serve sprinkled with parsley.