Eggplant with red chickpea puree, snow peas and peas

Red hummus (chickpea puree with beetroot)

1. Grate the yellow part of the lemon peel.
2. Squeeze the lemon.
3. Peel and finely dice the garlic.
4. Puree the chickpeas with the lemon zest, diced garlic, tahini and a little vegetable stock until smooth and creamy.
5. Mix in the beet juice.
6. Stir in the olive oil.
7. Season the red hummus with lemon juice, salt and cayenne pepper to taste.

Roasted snow peas with sautéed peas

1. Cut the snow peas diagonally into slices.
2. Season the snow peas with salt, sugar and cayenne pepper.
3. Heat the olive oil in a pan.
4. Stir-fry the seasoned snow peas in the hot oil for approx. 2 minutes.
5. Deglaze the snow peas with the vegetable stock.
6. Add the peas to the deglazed snow peas and cook for approx. 2 minutes.

Baked aubergine

1. Cut the eggplants lengthwise into finger-thick slices.
2. Line a baking tray with baking paper. Place the eggplant slices on top and drizzle with olive oil.
3. Grill at 200°C for approx. 8 minutes on one side only until golden brown on the top.
4. Remove the eggplants from the hot oven and season with salt and pepper.

Eggplant with red chickpea puree, snow peas and peas

1. Place some red chickpea puree in the middle of each slice of eggplant and spread a little.
2. Place the roasted snow peas and peas on top of the slices of eggplant with the puree.