Eggplant quiche, chickpeas and cumin (vegan, gluten-free)

Hello !! I can not count the number of times I have prepared this eggplant, chickpea and cumin quiche since the beginning of the month. I’ve done a lot of trying to come up with the recipe that I find ideal, and I’m really happy to share it with you today. The eggplant/chickpea/ cumin trio dumps. And as a quiche, with a gluten-free dough with a touch of coconut flour, but also a light cream with sesame puree, it’s just perfect in my opinion.

Summer is now here and the first holidaymakers are taking the road to the long-awaited annual farniente. I will take advantage of these weeks to come to relax and rest, as much as possible with a small whirlpool at home. Several recipes are waiting to be written in my drafts, and I will make sure to finish their layout so that they are ready for the new school year. On the program in September: a vegetarian and gluten-free brownie with no added sugar or fat, a delicious thick salad dressing, a light broken dough, and sweet apricot. I wish you a beautiful summer. We find ourselves very quickly in the kitchen!

Eggplant, chickpea and cumin quiche

Ingredients for 6 people:

For the dough:

• 90 g of whole rice flour
• 40 g of coconut flour
• 30 g of cornstarch, potato or cassava, or arrowroot
• 60 g buckwheat flour
• 1 pinch of salt
• 100 g of soft vegetable margarine (but not melted)
• 8 c. tablespoons water

For the device:

• 2 medium-sized eggplants
• 2 tbsp. tablespoon of olive oil
• 4 c. tablespoons water
• 1 C. ground coffee (in seeds or ground)
• 1 C. mustard soup with old-fashioned mustard
• 200 g cooked chickpeas (in jars, drained, or homemade, drained)
• 200 ml of soy cream (“cooking soy”)
• 1 C. tablespoon of sesame puree (tahini)
• 1 C. cornstarch, potato or cassava, or arrowroot

Process of the recipe:

1. Prepare the dough: pour the dry ingredients into a salad bowl and mix them.
2. Add the margarine as well as the water and work the dough by hand, until forming a ball.
3. Lightly oil a tart pan 24 cm in diameter and place the ball of dough in the center. Use the palms of the hands and fingers to spread the dough in the mold.
4. Reserve cool.
5. Prepare the device: wash the aubergines and remove the ends.
6. Cut into cubes and place in a pan with olive oil and water.
7. Cook on a low heat for 20 minutes. Stir in the caraway.
8. Spread the mustard over the dough, as well as the chickpeas.
9. Then divide the cooked aubergines.
10. In a bowl, combine the cream, sesame purée and cornstarch.
11. Spread on the quiche.
12. Bake in an oven preheated to 200 degrees (th.6-7) for 25 minutes.
13. Enjoy hot, warm or cold.

Tip: I already made this recipe by swapping eggplant for raw grated carrots, spread over the entire surface of the quiche. It was a delight!