1 large eggplant, cut into pieces of about 1 cm/1 cm

5 cl corn oil

350 g chickpeas, canned, drained

1 chili pepper, seeds removed, cut into small pieces

3 g coriander, powder

2 g black pepper, powder

2 g turmeric, powder

1 g asafoetida, powder

1 lemon, juice

2 g salt

fresh coriander, spring onion

  1. Bake the eggplant pieces, well and patiently until they are cooked and colored
  2. Add the chickpeas and bake briefly
  3. Add the chili pepper and bake briefly
  4. Add the spices and bake for 20 seconds while stirring constantly
  5. Extinguish with lemon juice
  6. Just before serving, finish with coriander, spring onion, …
  7. Serve warm or lukewarm