Ingredients for Spiced Eggplant & Chickpea Cakes:
3 large eggplant, trimmed and halved
1 tablespoon olive oil
1 tsp cumin
3 cloves garlic, peeled and minced
1 tsp ground coriander
1/2 tsp chilli powder
400g chickpeas, drained
2 tbs chickpea flour
1/2 medium lemon, juice and zest
4 tbs polenta
Description for Spiced Eggplant & Chickpea Cakes:
Method:
Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplant halves with oil and sprinkle with spices. Roast for 40 minutes, until tender. Scoop the centre out of each half and discard the skin.
Tip the eggplant into a food processor with the chickpeas, flour and lemon and blitz to a chunky paste. Shape into 16 patties and place on a baking tray and into the fridge for 20 minutes to firm up.
Dust each patty with polenta, place on an oiled baking sheet and bake for 20 minutes until golden and crisp.