Chickpea Panisse Recipe
roasted garlic tahini sauce, smoked eggplant aioli, mint
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Ingredients
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Chickpea Panisse
Roasted Garlic Tahini Sauce
Smoked Eggplant Aioli
Garnish
Method
Chickpea Panisse
- 1
- 2
Cook the Mixture
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and pulls away from the sides, about 5-7 minutes.
- 3
Set the Mixture
Transfer the mixture to a greased baking dish, spreading it evenly. Let it cool for at least 30 minutes.
- 4
Cut and Fry
Once cooled, cut the panisse into desired shapes. In a skillet, heat oil over medium heat and fry the pieces until golden brown on both sides.
Roasted Garlic Tahini Sauce
- 5
Blend Ingredients
In a blender, combine tahini, roasted garlic, lemon juice, water, and salt. Blend until smooth, adding more water if necessary to reach desired consistency.
Smoked Eggplant Aioli
- 6
Roast Eggplant
Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and roast it until soft, about 30-40 minutes.
- 7
Blend Aioli Ingredients
Allow the eggplant to cool, then scoop out the flesh. In a blender, combine eggplant flesh, garlic, mayonnaise, smoked paprika, lemon juice, and salt. Blend until smooth.
Assembly
- 8
Serve
Plate the chickpea panisse, drizzle with roasted garlic tahini sauce and smoked eggplant aioli, and garnish with fresh mint leaves.
