By emensah m
Preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise and with a sharp knife score the flesh in a crosshatch pattern, being careful not to cut through the skin. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut side up on a baking tray and roast in the oven for about 25 minutes, or until the flesh is tender and golden brown.
While the eggplants are roasting, prepare the chickpea tomato stew. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cooked chickpeas, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pan. Stir well and let it simmer for 10-15 minutes until the flavors meld together. If it becomes too thick, add a bit of water to achieve your desired consistency.
In a separate saucepan, bring 200 ml of water to a boil. Add the bulgur and a pinch of salt, cover, and reduce heat to low. Let it cook for about 10-12 minutes, or until the bulgur is tender and all the water is absorbed. Once cooked, stir in the juice of half a lemon and half of the fresh parsley, chopped finely.
Toast the pine nuts in a small pan over medium heat for about 3 minutes, stirring frequently, until golden brown.
Once the eggplants are roasted, remove them from the oven. Gently scoop out some of the flesh to make room for the filling, being careful to leave the skin intact. Mix the scooped eggplant flesh into the chickpea tomato stew.
Fill each eggplant half with the chickpea tomato stew. Return to the oven and bake for another 15 minutes.
Serve the baked stuffed eggplants warm, topped with toasted pine nuts. Accompany with the lemon herb bulgur and a dollop of plain yogurt if desired. Garnish with the remaining freshly chopped parsley and lemon wedges on the side.
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By emensah m
This Main Course Vegetarian Mediterranean recipe is ready in 1 hour 15 minutes and features eggplants, cooked chickpeas, diced tomatoes and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 200°C (390°F). Cut the eggplants in half lengthwise and with a sharp knife score the flesh in a crosshatch pattern, being careful not to cut through the skin. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Place them cut side up on a baking tray and roast in the oven for about 25 minutes, or until the flesh is tender and golden brown.
While the eggplants are roasting, prepare the chickpea tomato stew. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cooked chickpeas, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pan. Stir well and let it simmer for 10-15 minutes until the flavors meld together. If it becomes too thick, add a bit of water to achieve your desired consistency.
In a separate saucepan, bring 200 ml of water to a boil. Add the bulgur and a pinch of salt, cover, and reduce heat to low. Let it cook for about 10-12 minutes, or until the bulgur is tender and all the water is absorbed. Once cooked, stir in the juice of half a lemon and half of the fresh parsley, chopped finely.
Toast the pine nuts in a small pan over medium heat for about 3 minutes, stirring frequently, until golden brown.
Once the eggplants are roasted, remove them from the oven. Gently scoop out some of the flesh to make room for the filling, being careful to leave the skin intact. Mix the scooped eggplant flesh into the chickpea tomato stew.
Fill each eggplant half with the chickpea tomato stew. Return to the oven and bake for another 15 minutes.
Serve the baked stuffed eggplants warm, topped with toasted pine nuts. Accompany with the lemon herb bulgur and a dollop of plain yogurt if desired. Garnish with the remaining freshly chopped parsley and lemon wedges on the side.
Calories per Serving: 400
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