Aubie Euphoria By Chef Katendi
Indulge in the blissful union of tender aubergine, spicy coconut chickpea stew, and crunchy flaxseed goodness.
Chef Katendi is currently head chef at a safari camp, called Anabezi Camp, in the Lower Zambezi National Park in Zambia.
Ingredients:
- For the Aubergine:
- 2 large aubergines, sliced into 1/2-inch thick rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup flaxseed powder
- For the Coconut Chickpea Stew:
- 1 can chickpeas (14 oz), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can coconut milk (14 oz)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp Nigerian chilli pepper (optional)
- 1-inch piece of fresh ginger, grated
- 1 tsp ground turmeric
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Method:
Preheat oven to 400°F (200°C).
Marinate aubergine slices in olive oil, salt, pepper, and garlic powder for 10 minutes.
Coat marinated aubergine with flaxseed powder.
Bake aubergine for 20-25 minutes or until tender.
In a large pan, sauté onion, garlic, and ginger until softened.
Add chickpeas, coconut milk, cumin, smoked paprika, Nigerian chilli pepper (if using) and turmeric. Simmer for 10-15 minutes or until thick.
To assemble, place baked aubergine on a plate or bowl and top with spicy coconut chickpea stew.
Garnish with chopped cilantro and basil or herb oil .
– Serve with quinoa or brown rice for a filling meal.
-Add tofu to increase protein content.
– Substitute chickpeas with other beans or lentils , because, Beans is How!😉
