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Ingredients
  • 1 large aubergine
  • 1 cup of cooked chickpeas
  • 30 g / 2 tbsp walnuts, chopped very finely
  • 2 banana shallots, chopped very finely
  • 2 garlic cloves, chopped very finely
  • 20 g / 5 sundried tomatoes (not in oil), soaked in boiling water (optional)
  • ½ tsp hot chilli (or skip if you don’t like spicy food)
  • 2 tsp dried oregano
  • 1 tsp lemon zest
  • 3 packed tbsp fresh parsley and /or basil, chopped finely
  • 1 tbsp / 15 ml lemon juice
  • 1 tbsp / 15 ml chickpea brine / aquafaba*
  • 1 ½ tbsp rice flour (or regular flour if not GF)
  • pepper
  • salt
  • a handful of pine nuts (optional)
  • oil for baking / sautéing
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