Description
A delicious and comforting stuffed eggplant dish topped with garlic tahini sauce, perfect for busy weeknights!
Ingredients
Scale
- 2 medium eggplants
- 1 cup cooked quinoa or rice
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced (for sauce)
- Water to thin (as needed)
Instructions
- Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some flesh to create boats.
- In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened (3-4 minutes).
- Chop the eggplant flesh and add it along with cumin, coriander, paprika, salt, and pepper. Cook until soft (5-7 minutes).
- Stir in cooked quinoa or rice and chickpeas, mix well and heat for another 2-3 minutes. Stir in parsley.
- Fill eggplant halves with the mixture, place on a baking sheet, and bake for about 25-30 minutes until tender.
- In a bowl, whisk together tahini, lemon juice, minced garlic, and water until desired consistency for drizzling is achieved.
- Once baked, drizzle garlic tahini sauce over the stuffed eggplants and enjoy!
Notes
This recipe is customizable; feel free to swap ingredients to suit your taste. Perfect for using up leftovers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg