Imam Bayildi Casserole

Name: Imam Bayildi Casserole with Crunchy Roasted Chickpeas
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Eggplant; 4 Tbsp of Olive oil; 1 Pieces of Red onion; 4 Pieces of Garlic cloves; 50 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 2 Grams of Chilli flakes; 1 Pieces of Cinnamon stick; 10 Grams of Brown sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 240 Grams of Chickpeas; 1 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh parsley

with Crunchy Roasted Chickpeas

The Imam fainted (bayildi) when he heard how much olive oil went into this delicious dish.

Cals 269 · Prot 14 · Carbs 51 · Fat 2

Vegan

60 min

Imam Bayildi Casserole with Crunchy Roasted Chickpeas

The Imam fainted (bayildi) when he heard how much olive oil went into this delicious dish.

Cals 269 · Prot 14 · Carbs 51 · Fat 2

Vegan

Ingredients

Casserole

Eggplant

2 Pieces

Olive oil

4 Tbsp

Red onion

1 Piece

Garlic cloves

4 Pieces

Tomato paste

50 Grams

Chopped tomatoes

400 Grams

Chilli flakes

2 Grams

Cinnamon stick

1 Piece

Brown sugar

10 Grams

Salt

1 Tsp

Black pepper

1 Tsp

Crunchy chickpeas

Chickpeas

240 Grams

Olive oil

1 Tbsp

Smoked paprika powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Fresh parsley

15 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1129 / 269
Fats (g)	2.1
of which saturated (g)	0.3
Carbohydrates (g)	51
of which sugars (g)	14.9
Fibers (g)	12.7
Proteins (g)	14.1
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Rinse the eggplants and slice them lengthwise into 1 cm thick slices. Place them onto a lined baking tray and brush generously with olive oil. Roast them in the oven for 25 min until well browned.

2 Make tomato sauce

Meanwhile, peel and chop the onion. Peel and crush the garlic. Heat a pan with olive oil over a medium heat. Add the onion and fry with a pinch of salt for 5 min. Add the garlic and the tomato paste and cook for 2 min. Add the chopped tomatoes, chilli flakes, cinnamon stick and brown sugar. Simmer for 15-20 min, covered. Season with salt and pepper to taste.

3 Season chickpeas

Meanwhile, rinse and drain the chickpeas. Transfer them to a bowl and add olive oil, smoked paprika powder, salt and black pepper. Mix well.

4 Bake and roast

Reduce the oven temperature to 200°C/180°C. Prepare two casserole dishes that fit into the oven at the same time. Layer the roasted eggplants and the tomato sauce in one dish. Pour the seasoned chickpeas into the other dish. Roast both for 20 min. Meanwhile, chop the parsley.