Chickpea & Tahini Stuffed Aubergine

Chickpea and Tahini Stuffed Aubergine

Chickpea & Tahini Stuffed Aubergine

Martine Chin
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Entree
Servings 4
Calories 250 kcal

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
Keyword Vegetarian
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