Alternative typical Greek papoutsakia stuffed with chickpeas and sweet potato béchamel

2 aubergines - cut in half

150g. Chickpeas soaked in boiling water overnight, then cooked in water for 40 minutes

1 chopped onion, 3 sliced garlic cloves

1 teaspoon of tomato paste

1 bay leaf

Little chilli, 1 chopped carrot

2 big chopped tomatoes

pinch of sugar

Freshly ground pepper, oregano, EVOO @ladi_biosas For the béchamel 1 cooked sweet potato Salt, Pepper, nutmeg 2 cloves of garlic sliced A little bit of light cheese

HOW TO?

1️⃣Cook the aubergines in water for twenty minutes (I do that so they don’t take too much olive oil). Lift them out and let them dry. With a fork mash the inside to look like a boat ready to be stuffed.

2️⃣In a pan sauté in olive oil onion, garlic, ground pepper and chilli for two minutes.

3️⃣Add the pepper, tomato paste, carrot and then chopped tomatoes with a pinch of sugar. Add the cooked chickpeas and the bay leaves. 4️⃣Cook for 15-20 minutes in low heat with a lid on until the sauce has thickened.

5️⃣Share the chickpeas mix to the aubergines.

6️⃣Make the béchamel sauce by mashing the sweet potato and adding nutmeg, pepper and salt. Add the béchamel on top of each aubergine. Grate some cheese and cook at 200 degrees for 40 minutes. Serve with extra fresh thyme.