By emensah m
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise, brush with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast in the oven for 25-30 minutes until the flesh is tender and lightly charred.
While the eggplants are roasting, dice the onion, red pepper, and mince the garlic.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, red pepper, cumin, coriander, smoked paprika, and sumac. Stir and cook for another 2 minutes.
Add the canned chopped tomatoes and vegetable broth to the pan. Stir together and bring to a simmer. Add the cooked chickpeas, season with salt and pepper, and let simmer for about 10 minutes until the sauce thickens slightly.
Once the eggplants are roasted, remove from the oven, and using a spoon, gently scoop out some of the flesh from the center, creating a small cavity for the chickpea mixture. Chop the scooped eggplant flesh and add it to the chickpea mixture.
Fill the eggplant halves with the chickpea tagine. Place them back in the oven for an additional 5 minutes to allow the flavors to meld together.
While the stuffed eggplants are in the oven, prepare the couscous. Place the couscous in a heatproof bowl, pour over 150ml of boiling water or vegetable broth, cover with a plate and leave to stand for 5 minutes until the liquid is absorbed. Fluff with a fork and stir in chopped fresh parsley and cilantro.
Serve the roasted eggplant halves on a plate, topped with a dollop of plain yogurt and sprinkled with more fresh herbs if desired. Accompany with a side of herbed couscous.
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By emensah m
This Vegetarian Main Course Mediterranean recipe is ready in 45 minutes and features medium eggplants, cooked chickpeas, canned chopped tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise, brush with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast in the oven for 25-30 minutes until the flesh is tender and lightly charred.
While the eggplants are roasting, dice the onion, red pepper, and mince the garlic.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, red pepper, cumin, coriander, smoked paprika, and sumac. Stir and cook for another 2 minutes.
Add the canned chopped tomatoes and vegetable broth to the pan. Stir together and bring to a simmer. Add the cooked chickpeas, season with salt and pepper, and let simmer for about 10 minutes until the sauce thickens slightly.
Once the eggplants are roasted, remove from the oven, and using a spoon, gently scoop out some of the flesh from the center, creating a small cavity for the chickpea mixture. Chop the scooped eggplant flesh and add it to the chickpea mixture.
Fill the eggplant halves with the chickpea tagine. Place them back in the oven for an additional 5 minutes to allow the flavors to meld together.
While the stuffed eggplants are in the oven, prepare the couscous. Place the couscous in a heatproof bowl, pour over 150ml of boiling water or vegetable broth, cover with a plate and leave to stand for 5 minutes until the liquid is absorbed. Fluff with a fork and stir in chopped fresh parsley and cilantro.
Serve the roasted eggplant halves on a plate, topped with a dollop of plain yogurt and sprinkled with more fresh herbs if desired. Accompany with a side of herbed couscous.
Calories per Serving: 450
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