Darren Smith

 | 1 minute to read
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Chickpea & Tahini Stuffed Aubergine

Chickpea & Tahini Stuffed Aubergine

Cook Duration 00:45
Food TypeVeg
Recipe Calories 382kcal
Protein
14gm
Fat
14gm
Carbs
50gm

Ingredients

  • Recipe Ingredients list2 large Aubergines (eggplant)
  • Recipe Ingredients list2 tbsp olive oil
  • Recipe Ingredients list1 small onion, chopped
  • Recipe Ingredients list2 cloves garlic, chopped
  • Recipe Ingredients list2 tbsp chopped parsley (plus more for garnish)
  • Recipe Ingredients list1 cup (200g) chickpeas, drained
  • Recipe Ingredients list2 tbsp tahini
  • Recipe Ingredients listJuice of 1/2 lime
  • Recipe Ingredients listSalt & Pepper to season
  • Recipe Ingredients listSpice 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

Direction

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)
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