Chickpea & Tahini Stuffed Aubergine
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 chickpeas drained, 200g
- 2 tbsp tahini
- juice of ½ lime
- Salt pepper, oil
- Spices:
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp cumin
- 1 tbsp coriander fresh, chopped
- 1/3 tsp hot paprika
- 1/3 tsp sweet paprika
Instructions
- 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 aside.
- Heat a pan with 2 tbsp. of olive oil, add the chopped onion and finely chopped garlic, 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
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 14mgPotassium: 752mgFiber: 11gSugar: 11gVitamin A: 385IUVitamin C: 11mgCalcium: 72mgIron: 3mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!