Chickpea & Tahini Stuffed Aubergine

suffed aubergine

[cooked-sharing]

suffed aubergine

Chickpea & Tahini Stuffed Aubergine

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

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).  
    suffed aubergine
  • 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 kcal
    14g Fats
    50g Carbs
    14g Protein

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