Chickpea & Tahini Stuffed Eggplant
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
1 tsp turmeric
1 tsp oregano
1 tsp cumin
1 Tbsp coriander, fresh, chopped
1/3 tsp hot paprika
1/3 tsp sweet paprika
Heat the oven to 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 (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.