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Eggplant Rounds with Cilantro Pesto and Crispy Chickpeas
My Gut Feeling
round eggplant or 2 regular eggplants
of olive oil
cup/ 88 gr. chickpeas
canned and skinless
cup/ 60 gr. pine nuts
cup/ 25 gr. cilantro
Start by draining, washing and peeling the skin of the chickpeas.
In a cast iron skillet over medium-high heat, sautée the chickpeas for 5 minutes or until fragrant and golden. Set aside.
In the same pan, lightly toast the pine nuts for 3 to 5 minutes or until fragrant.
In a blender or food processor, ad the pine nuts, cilantro, olive oil, water, lemon juice and salt.
Blend until you have a smooth paste. Set aside.
Wash the eggplants and cut in 0,4 inch/ 1 cm rounds.
Place them in the hot skillet with three tablespoons of olive oil, a pinch of salt (optional) and grill each side for 5 to 10 minutes.
Top with pesto and chickpeas and serve.
Low FODMAP diet: the recommended amount of chickpeas is 1/4 cup (44 grams), so the safe serving is half of the recipe portion. Canned chickpeas have less FODMAPs.