By [cooked-sharing]
Chickpea & Tahini Stuffed Aubergine
Ingredients
Ingredients
- 2 large aubergines
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp chopped parsley, plus more to garnish
- 1 cup (200g) chickpeas, drained
- 2 tbsp tahini
- ½ lime juice
- salt, pepper, oil
Spices:
- 1 tbsp turmeric
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp coriander, fresh, chopped
- 1/3 tsp hot paprika
- 1/3 tsp sweet paprika
Instructions
What you need to do
- Heat the oven to 400F (200C).
- 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 ¼ inch (1/2 cm) of the edges of the aubergine.
- Chop the aubergine flesh and set it aside. Heat a pan with 2 tbsp. of olive oil, add the chopped onion and finely chopped garlic, and fry for 2-3 minutes.
- Then add the chopped flesh, and season with salt and pepper. Continue cooking for another 5 minutes, stirring often.
- Next, add the spices and fry for another 2-3 minutes, adding water as needed to avoid burning.
- Add the chopped parsley and remove from the heat. Finally, add the chickpeas, tahini, and lime juice, mix, and season with salt and pepper to taste.
- Transfer the stuffing to the halved cooked aubergines and serve with fresh chopped parsley.
Nutrition per serving:
- 360 kcal14g Fats50g Carbs14g Protein
Nutrition
Serving: 4gFiber: -1g
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