Turmeric Chickpea Stuffed Eggplant
Try this delicious stuffed eggplant recipe. It's whole-food plant-based, gluten-free, dairy-free, and soy-free, and sure to please.
Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic chopped
- 2 tbsp parsley chopped
- 1 cup chickpeas drained
- 2 tbsp tahini
- ½ lime lime juiced
- Salt & pepper to taste
- 1 tsp turmeric
- 1 tsp oregano
- 1 tsp cumin
- 1 tbsp cilantro chopped
- ⅓ tsp paprika
Instructions
- Heat the oven to 400F (200C).
- Cut the eggplants in half lengthwise, place them on a baking tray lined with baking paper.
- 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 eggplant.
- Chop the eggplant 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 turmeric, oregano, cumin, cilantro, and paprika. 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 eggplants and serve with fresh chopped parsley.
Nutrition
Calories: 246kcalCarbohydrates: 30gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 13mgPotassium: 737mgFiber: 11gVitamin A: 226IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 11mgVitamin E: 2mgVitamin K: 48µgCalcium: 73mgCopper: 1mgFolate: 136µgIron: 3mgManganese: 1mgMagnesium: 65mgPhosphorus: 188mgSelenium: 5µgZinc: 1mg
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