Fried eggplant with chickpeas and catalan sausage

Name: fried eggplant with chickpeas and catalan sausage
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 1 eggplant; 1 toe garlic; 2 el mild olive oil; 270 g Catalan bratwurst Scale; 190 g Tasty vine tomato; 2 tl dried oregano; 400 g canned chickpeas; 1 tl vinegar; 7,5 g fresh fresh mint

Eggplant from the oven with tomatoes, chickpeas, mint and Catalan sausage.

Ingredients

Kitchen Stuff

1 baking paper
1 grill pan

Directions

Preheat the oven to 200 ° C.
Cut the aubergine into cubes of 1½ cm and spread them over a griddle covered with parchment paper.
Halve the garlic in the length. Press half of this with the garlic press over the aubergine.
Drizzle with oil and sprinkle with salt and salt and scoop. Roast the eggplant in the oven for about 25 minutes.
Meanwhile, heat the grill pan and grill the sausages in 15 min. Around golden brown and done.
In the meantime, cut the rest of the garlic finely. Cut the tomatoes into quarters.
Heat the rest of the oil in a frying pan and fry the garlic and oregano for 1 min. Add the tomato and cook for another 3 minutes.
Put the chickpeas in a colander, rinse under running cold water.
Add to the tomatoes and cook for 5 minutes on low heat. Add the vinegar and season with salt and salt.
Slice the leaves of the fresh mint. Divide the aubergine, sausage and tomato-chickpea mixture over the plates. Sprinkle the aubergine with the fresh mint and serve.