Chickpea & Tahini Stuffed Aubergine

Posted by : Darren Smith

Chickpea & Tahini Stuffed Aubergine
  • Food Type : Veg
  • Cook Time : 00:45
  • Cuisine : Other
  • Calories
    382kcal
  • Protein
    14gm
  • Fat
    14gm
  • Carbs
    50gm

How to make & Chickpea & Tahini Stuffed Aubergine

Step-1

Heat the oven to 200 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 25-30 minutes. Once baked remove the flesh with a spoon, leaving about 1/2 cm of the edges of the aubergine. Chop the aubergine flesh and set aside

Step-3

Heat a pan with 2 tbsp of olive oil, add the chopped onion and finely chopped garlic, fry for 2-3 mins. Then add the chopped aubergine flesh, and season with salt and pepper. Continue cooking for another 5 minutes stirring often

Step-4

Next add the spices, and fry for another 2-3 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: 4 (macros are per serve)