I offer a wonderful cold appetizer of eggplant. It is savory, rich and quite satisfying. The original appearance will decorate any table. I have already posted a similar snack on the site, but today I offer a lean version, which turns out to be no less delicious.
Rinse 2-3 times, cover with water and leave for 4-5 hours, preferably overnight. Then drain the water, put the chickpeas in a saucepan, add water, salt (1/2 tbsp. l) and cook until tender, about 1 h - 1 h. 20 min.
Meanwhile, wash the eggplant, cut into rings, 0.6-0.7 cm thick. To remove the excess bitterness from the eggplant, pour the circles with salted water and leave for 20 minutes.
Fry the eggplant rings in vegetable oil on both sides until golden brown. Put the eggplant on paper napkins to absorb the excess oil.
Next, we will deal with the filling. Drain the liquid from the chickpeas (do not pour it out!). Transfer the chickpeas to another container, add the olive oil, and puree with an immersion blender. Adjust the density with chickpea broth. The filling should be thick, about as soft as cottage cheese. Try the pate, add salt and pepper if desired.
Put the walnuts in a blender and chop them.
Add chopped walnuts and chopped sun-dried tomatoes to the chickpea pate.
Then add the chopped herbs (I have dill and green onions).
Put 1 tsp of filling on each eggplant circle. Fold in half