Hi there, Still alive during this quarantine? I guess so, I mean hope so*. Today, I wanted to share with you my first SALTED recipe on the blog! This one is either perfect for lunch or dinner, up to you! (Should I stop with exclamation marks?!). Anyway :p. As usual, the recipe is quite simple & (obviously) healthy. I've to admit that this is not one of my inventions but the one of my friend who's actually a really good cook! (damn it "!") Let jump to the core.
Ingredients for 2 people (considering we both eat two servings, yaaah I eat as much as my BF):
1 can of chickpeas
1 garlic glove
150 ml of red wine
Salt, pepper, & paprika
Cheese (Gruillère, 4 kinds of cheese mix)
Step 1: Cut your onion, garlic, and eggplant in chunks. Add them in a pot with 1tbsp of olive oil.
Step 2: Cut your tomatoes and add them 10 min later into the pot.
Step 3: Directly after the tomatoes, add your chickpeas and a bit of the can's liquid to the mixture.
Step 4: Seasoning time! Pour some salt and pepper depending on your preferences (taste it to be sure and add more if needed).
Step 5: Pour the wine and do not skimp on it.
Step 6: Let it bake until all veggies are baked and unctuous. Don't heat too much otherwise, risks are to burn everything :p
Step 7: Once everything is ready, form 4 small holes in the kind of "ratatouille" and break one egg in each hole. Then, generously add the cheese on the top. Let it bake until eggs are ready to be served.
Step 8: In the meantime, get your guacamole ready. Simply mashed your avocados and add salt, pepper, and paprika for more flavors.
Step 9: Once served, you can add a cracker or a toast on the side, your guacamole, and some humor.
Hope you'll try and like the recipe. Don't forget to let me know and tag me if you share it on social media. :)
PS: This plate is also a downright gem for brunch supported with nice cups of tea.