Chickpea and Tahini Stuffed Eggplant

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Servings: 4 Prep: 35 min Cook: 20 min Low Carb Mediterranean Pescetarian Vegan Vegetarian Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

2 large eggplants parchment paper 1 small onion 2 tablespoons fresh parsley, plus more for garnish 1 tablespoon cilantro 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic ½ teaspoon sea salt, to taste ¼ teaspoon ground black pepper, to taste 1 teaspoon ground turmeric 1 teaspoon oregano 1 teaspoon cumin ⅓ teaspoon sweet paprika ⅓ teaspoon smoked paprika water, as needed 16 ounces cooked chickpeas 2 tablespoons tahini 1 tablespoon lime juice

Instructions

1. Heat oven to 400F.

2. Cut eggplants in half lengthwise, place them on a baking tray lined with parchment paper, and bake in the oven for about 25-30 minutes.

3. While eggplants bake, peel and chop onion. Coarsely chop parsley and set aside. Chop cilantro leaves, discarding stems, and set aside.

4. Once eggplant is baked remove the flesh with a spoon, leaving about 1/4 inch of flesh on the edges of the eggplant. Chop eggplant flesh and set aside.

5. Heat a pan with olive oil, add the chopped onion and minced garlic, and fry for 2-3 minutes.

6. Add the chopped eggplant and season with salt and pepper. Continue cooking for another 5 minutes, stirring often.

7. Add turmeric, oregano, cumin, cilantro, sweet and hot paprika, and fry for another 2-3 minutes, adding water as needed to avoid burning.

8. Add chopped parsley and remove from heat.

9. Add chickpeas, tahini, and lime juice. Mix and season with salt and pepper to taste.

10. Transfer stuffing into the halved eggplants and sprinkle with fresh chopped parsley.