Chickpea stew from the oven with eggplant and minced meat

Name: chickpea stew from the oven with eggplant and minced meat
Total time: 25 min
Yield: 4
Ingredients: 750 gram crumbly potato; 125 milliliters milk; 1 tray Hummus; 5 tablespoon olive oil; 2 eggplant; 1 look chickpea; 3 teaspoon shawarma spices; 0.5 Red pepper; 400 gram half to half minced; 1 bunch parsley

Ingredients

750 gram crumbly potato
125 milliliters milk
1 tray Hummus
5 tablespoon olive oil
2 eggplant

1 look chickpea
3 teaspoon shawarma spices
0.5 Red pepper
400 gram half to half minced
1 bunch parsley

Directions

Cook the potatoes in water with salt for about 20 minutes. Drain, drain and crush with milk and hummus.
Preheat the oven to 200ºC. In the meantime, heat the olive oil and fry the eggplant until done. Mix the fried eggplant with the mashed potatoes.
Mix the chickpeas with the shawarma herbs, red pepper and minced meat. Divide this minced meat mixture over the bottom of the baking dish and add the puree to it.
Bake the dish in the oven for about 20 minutes. Sprinkle before serving with the parsley.