Spinach Borani with roasted eggplant and crispy chickpeas

Step 1/4

• 250 g eggplants
• 50 g canned chickpeas
• ¼ tbsp Za'atar
• ½ tbsp olive oil

• cutting board
• knife
• 2 baking sheets
• bowl

Preheat the oven to 200°C/390°F (top and bottom heat). Halve eggplants lengthwise and cut into approx. 1 cm (0.4 in) thick slices. Spread on a baking sheet, drizzle with olive oil and roast for approx. 25–30 min., until soft and lightly browned. Meanwhile, pat chickpeas dry, toss with olive oil, za’atar, salt, and pepper. Spread on a second baking sheet and roast for approx. 25 min., turning occasionally, until golden and crispy.

Step 2/4

• ½ onion
• 1 cloves garlic
• 1½ tomatoes
• 1 green chilis
• ½ tbsp olive oil
• 2 tbsp tomato paste
• ¼ tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• ⅛ tsp chili powder
• ½ tsp sugar
• ½ tbsp white wine vinegar
• salt
• pepper
• 60 ml water

• frying pan
• spatula

Peel and thinly slice the onion. Dice the tomatoes. Finely chop chili peppers and garlic. Heat some olive oil in a large frying pan. Sauté garlic briefly, then add tomato paste and fry for approx. 2 min. Season with turmeric, coriander, cumin, chili powder, sugar, vinegar, salt, and pepper. Add onion, tomatoes, roasted eggplant slices, chili, and water. Cover and let simmer over medium heat for approx. 15 min. Season to taste with salt and pepper.

Step 3/4

• 100 g spinach
• 100 g yogurt
• ¾ tbsp lemon juice
• salt
• 1 tbsp olive oil
• pepper

• pot
• bowl

Bring a pot of salted water to a boil. Blanch spinach for approx. 30 sec., then drain and rinse under cold water. Squeeze out excess liquid and finely chop. In a bowl, mix with yogurt, lemon juice, salt, pepper, and olive oil.

Step 4/4

• ½ tbsp dill
• 1 tbsp olive oil
• 2 flatbreads (for serving)

Spread the spinach Borani on a large serving plate. Top with the vegetables and the crispy chickpeas. Garnish with dill and drizzle with remaining olive oil. Serve with warmed flatbread from the oven or grill.

Enjoy your meal!