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Recipe:<\/strong><\/div>\n
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350g chickpea<\/div>\n
25g spring onion<\/div>\n
15g black garlic or if you like garlicky\u00a0test put 50g<\/div>\n
100g rofun\u00a0mushrooms<\/div>\n
100g enoki mushrooms<\/div>\n
40g round baby eggplants<\/div>\n
5g fresh red chili<\/div>\n
50ml white wine<\/div>\n
1 large spoon of coconut pressed\u00a0butter<\/div>\n
1 1\/2 tbs sesame seeds<\/div>\n
1 large spoon of tamari sauce<\/div>\n
1 small lime<\/div>\n
30g fresh coriander<\/div>\n
1 large spoon of coconut oil for cooking<\/div>\n
salt and pepper<\/div>\n![\"\"](\"https:\/\/greenrabbitkitchen.com\/wp-content\/uploads\/2017\/10\/enokihouby-1024x678.jpg\")
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Method:<\/strong><\/div>\n
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\u00a0Wash first chickpeas if you have in a tin or if you have fresh soak overnight in a nice ball.<\/div>\n
So cut both mushrooms ends of first and dived it by fingers gently then clean via water eggplants and chop first ends and then fine diced.<\/div>\n
\u00a0 Take some small wok pan if you have or use some large ceramic non stick\u00a0cooking pan add coconut oil and heat it up in this time slice spring onion and add in to the pan after 3 min add mushrooms \u00a0and mix it together after 5 min add eggplants and chopped red chilli with sesame seeds and chickpeas then mix it very well together after 2 \u00a0-3 min add wine with tamari sauce and lime juice + zest and straight pressed coconut butter mix it again and reduce finally sauce and final step add freshly chopped coriander and salt\/pepper.<\/div>\n