Air-Fried Eggplant and Chickpea Dip
Ingredients
- 1 small eggplant
- 200g cherry tomatoes
- Salt to taste
- Oregano to taste
- 1 tablespoon extra virgin olive oil
- 220g cooked chickpeas, well rinsed
Preparation
Cook the cherry tomatoes and eggplant in an air fryer at 200°C for 18 minutes with oil, salt, and oregano.
Blend everything with the chickpeas, using cold water to adjust consistency.
Adjust seasoning with salt.
Serve with bread, pasta, or flatbread as desired.
Tips
Chickpeas can be substituted with other legumes or ricotta.
