Aubergine cutlets stuffed with chickpeas
Instructions
Drain the chickpeas and blend them with the capers, olives, mint, parsley and garlic; season with salt and pepper, add a tablespoon of oil and mix until you have a fairly thick purée.
Slice the aubergines thinly; spread a layer of the chickpea mixture onto one slice of aubergine and top with another slice of aubergine of a similar size.
Continue until all the ingredients are used up.
Prepare the batter: mix the chickpea flour with about 180 g of water; add water a little at a time until you have a smooth batter, then season with salt and pepper.
Dip each stuffed aubergine cutlet first in the batter and then in the breadcrumbs, sealing the edges well.
Place the aubergine cutlets in the air fryer, drizzle with a little extra virgin olive oil and cook for about 25 minutes at 180°C, turning them halfway through cooking.
If you don’t have an air fryer, you can cook them in the oven, increasing the cooking time by 5–10 minutes.
Serve the cutlets with a yoghurt sauce.
