veg
⏳ Prep Time: 45 minute
23 Aug 2019
382 kcal
14 gm
50 gm
14 gm
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
Heat the oven to degrees celsius
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
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
Next add the spices, and fry for another - minutes, adding water as needed to avoid burning
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
Transfer the stuffing into the halved cooked aubergines and serve with fresh chopped parsley
Serves: (macros are per serve)
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