Chickpea & Tahini Stuffed Aubergine

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suffed aubergine

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Chickpea & Tahini Stuffed Aubergine

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

What you need to do

  1. 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 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.

Nutrition per serving:

  1. 360 kcal
    14g Fats
    50g Carbs
    14g Protein

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