Little aubergine shoes with apaki and chickpeas

WHAT?

2 medium aubergines

200g. Cooked chickpeas

100g. Apaki cured meat

1 bay leaf

1 tablespoon tomato paste (peltes)

1 tablespoon olive oil

1 onion chopped

Chilli

Chopped 2-3 garlic cloves

Pepper, salt

2 tablespoons red wine vinegar

Olive oil

Dill for garnish

100g. Katiki domokou

HOW TO?

1️⃣Precook the aubergines in boiling water for 25 minutes to soften. Remove from the heat.

2️⃣In pan with 1 tablespoon olive oil sauté the onion, garlic and chilli for two minutes. Add the tomato paste and let it flavour for 1-2 minutes. Add the vinegar and the apaki. Cook for 2-3 minutes each side. Add the chickpeas and bay leaf and cook for ten minutes. Turn the heat off. Mash roughly.

3️⃣Push down the middle of the aubergines to add space. Stuff with the tomato and apaki mixture. Grate @gravieranaxou and under the grill for 3-4 minutes.

4️⃣Serve with parsley and some drops of balsamic.