Thermomix Recipes » 1 thermomix plates » Eggplants battered in chickpea flour in sauce with thermomix

Eggplants battered in chickpea flour in sauce with thermomix

(No Ratings Yet)

13 May, 2022

An original, different, fun option to accompany dishes of stews, meat or chicken, is the one that we share below. Eggplants battered in chickpea flour in sauce with thermomix.

It is also a different way to incorporate the eggplant in our dishes and make it more attractive to diners who are reluctant to vegetables. This recipe calls for aubergines

Eggplants battered in chickpea flour in sauce with thermomix

Persons

Preparation time:

45 minutes

Total Time

45 minutes

Kitchen room

English

Category:

1 thermomix dishes Vegetarian Recipes with Thermomix Vegetables with Thermomix

Ingredients of Eggplants breaded in chickpea flour in sauce with thermomix

500 grams of eggplants
200 grams of dried chickpeas
400 grams of extra virgin olive oil
1 teaspoon curry powder
½ teaspoon baking soda
½ teaspoon cumin
300 grams of water
1 tablespoon lemon juice
½ teaspoon of salt
A piece of dried chilli
Yogurt Sauce:
2 natural soy yogurts
2 sprigs of fresh mint
2 sprigs of fresh coriander
1 small tomato
1 pinch of salt

Preparation of Eggplants battered in chickpea flour in sauce with thermomix

To start the preparation of these delicious Eggplants battered in chickpea flour in sauce with thermomix, we will do it with the preparation of the yogurt sauce, to do this, pour the sprigs of mint and fresh coriander into the glass of the thermomix and program.
6 seconds / speed 7.
Then, with the help of a spoon or spatula, lower the remains that have adhered to the walls and lid of the thermomix glass to the blades, add the diced tomato, as well as pour the yogurts and a little salt, program.
10 seconds / speed 5.
When the sauce is ready, pour it into a container or gravy boat and reserve.
Subsequently, proceed to the preparation of the battered eggplants. Previously, wash and cut the aubergines into slices without removing the skin, sprinkle the aubergine slices with a little salt and let them rest for half an hour to release the bitterness.
Meanwhile and again in the glass of the thermomix, clean and dry, pour the dried chickpeas and program.
2 minutes / speed 10.
Mash the chickpeas until they are floury, not very fine, more like breadcrumbs.
When the chickpeas are crushed, add the bicarbonate together with the cumin, the piece of chilli, the curry and a teaspoon of salt and program.
10 seconds / speed 10.
Then add the water and lemon juice and program.
10 seconds / speed 5.
Once the batter mix is ready, add it to a bowl and reserve.
On the other hand, heat plenty of oil in a frying pan. Meanwhile dry the aubergine slices with absorbent kitchen paper.
When the oil is hot, dip the aubergine slices in the chickpea flour mixture and fry in batches on both sides.
When they are golden on both sides, remove them from the oil and place them on absorbent kitchen paper to absorb any excess oil.
And ready you will get some crispy and delicious Eggplants coated in chickpea flour in sauce with thermomix, which you can accompany with the exquisite yogurt sauce.