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CHICKPEA & TAHINI STUFFED AUBERGINE

Recipe time
45 Minutes

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
  • juice of ½ lime
  • salt, pepper, oil

Spices: 

  • 1 tsp. turmeric
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tbsp. coriander, fresh, chopped  
  • ⅓ tsp. hot paprika 
  • ⅓ tsp. sweet paprika 
Prep Time:
Minutes

Directions

Cook Time:
Minutes

Heat the oven to 400°F (200°C).  

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 (½ 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.

  1. VEGAN
    V
  2. VEGAN
    V
  3. VEGATARIAN
    VT
  4. VEGATARIAN
    VT
  5. HIGH PROTEIN
    HP
  6. HIGH PROTEIN
    HP
  7. GLUTEN FREE
    GF
  8. GLUTEN FREE
    GF
  9. LOW CARB
    LC
  10. LOW CARB
    LC
  11. CONTAIN NUTS
    N
  12. CONTAIN NUTS
    N
  13. DAIRY FREE
    DF
  14. DAIRY FREE
    DF
  15. MEAL PREP
    MP
  16. MEAL PREP
    MP

Nutritional Information

Per Serving
  1. Macro Nutrients

  2. Protein
    14
    g
  3. Fats
    14
    g
  4. Carbs
    50
    g
  5. Calories
    360

Micro Nutrients

Magnesium
.21
Potassium
.75
Sodium
1.3g
Total servings
4
Servings