Stuffed Melanzani with Chickpeas

Prick the melanzani with a fork on all sides, boil in salted water for about 8 minutes, drain and chill in the refrigerator.

Meanwhile, peel the bell pepper and cut into small cubes, pit the olives and chop coarsely. Roast the sunflower seeds without adding fat until golden brown.

Pluck the leaves from the thyme and rosemary and chop them coarsely together with the sage.

Cut the cold melanzani in half lengthwise and scrape out the flesh with a spoon. Mix with the ingredients for the filling, add salt and pepper.

Fill the hollowed out melanzani with this mixture and drizzle with a little olive oil.

Place them side by side in a baking dish and bake in a preheated oven at 160 °C for about 20 minutes.

Fry the tomatoes in a pan with a little olive oil, season with salt and pepper, then mash with a fork.

Arrange the stuffed melanzani together with the fried tomatoes on plates and garnish with the fresh herbs.

Preparation Tip:

Season the melanzani with a little cumin.

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