Recipes
veg
Chickpea & Tahini Stuffed Aubergine
By Darren Smith
⏳ Prep Time: 45 minute
23 Aug 2019
2019-08-23T06:05:45.000Z
3.82
Nutritional Overview
Calories
382 kcal
Protein
14 gm
Carbs
50 gm
Fats
14 gm
Ingredients
2 large Aubergines (eggplant)
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp chopped parsley (plus more for garnish)
1 cup (200g) chickpeas, drained
2 tbsp tahini
Juice of 1/2 lime
Salt & Pepper to season
Spice Mix: 1 tsp turmeric, 1 tsp oregano, 1 tsp cumin, 1 tbsp fresh chopped coriander, 1/3 tsp hot paprika, 1/3 tsp sweet paprika
Method
Step 1
Heat the oven to degrees celsius
Step 2
Cut the aubergines in half lengthwise, place them on a baking tray lined with baking paper, and bake in the oven for about - minutes. Once baked remove the flesh with a spoon, leaving about / cm of the edges of the aubergine. Chop the aubergine flesh and set aside
Step 3
Heat a pan with tbsp of olive oil, add the chopped onion and finely chopped garlic, fry for - mins. Then add the chopped aubergine flesh, and season with salt and pepper. Continue cooking for another minutes stirring often
Step 4
Next add the spices, and fry for another - minutes, adding water as needed to avoid burning
Step 5
Add the chopped parsley and take off the heat. Finally add the chickpeas, tahini and lime juice, mix, and season with salt and pepper to taste
Step 6
Transfer the stuffing into the halved cooked aubergines and serve with fresh chopped parsley
Step 7
Serves: (macros are per serve)
