By emensah m
Preheat the oven to 200°C (400°F).
Cut the eggplants in half lengthwise and score the flesh. Drizzle 2 tbsp of olive oil over them and season with salt and pepper.
Place the eggplants cut-side up on a baking sheet and roast for about 25-30 minutes, or until the flesh is soft and golden brown.
Meanwhile, dice the onion, mince the garlic cloves, and chop the red pepper.
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the onion, garlic, and red pepper. Cook until softened, about 5-7 minutes.
Add the ground cumin, coriander, smoked paprika, and sumac to the pan, stir well, and cook for another minute until fragrant.
Stir in the canned chopped tomatoes, cooked chickpeas, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld. Season with salt and pepper to taste.
As the tagine simmers, prepare the couscous. Boil 150 ml of water (or use the remaining vegetable broth if any), pour over the couscous in a bowl, cover, and let sit for 5 minutes. Fluff with a fork.
Chop the parsley and cilantro finely and mix into the couscous along with a bit of salt and pepper.
Once the eggplants are done roasting, scoop out some of the flesh and stir it into the chickpea mixture. Fill the eggplant shells with the chickpea tagine.
Plate the herbed couscous and top with a stuffed eggplant half on each plate. Serve with a dollop of plain yogurt and garnish with additional chopped parsley and cilantro.
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By emensah m
This Vegetarian Main Course Middle Eastern recipe is ready in 60 minutes and features eggplants, cooked chickpeas, canned chopped tomatoes and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 200°C (400°F).
Cut the eggplants in half lengthwise and score the flesh. Drizzle 2 tbsp of olive oil over them and season with salt and pepper.
Place the eggplants cut-side up on a baking sheet and roast for about 25-30 minutes, or until the flesh is soft and golden brown.
Meanwhile, dice the onion, mince the garlic cloves, and chop the red pepper.
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the onion, garlic, and red pepper. Cook until softened, about 5-7 minutes.
Add the ground cumin, coriander, smoked paprika, and sumac to the pan, stir well, and cook for another minute until fragrant.
Stir in the canned chopped tomatoes, cooked chickpeas, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld. Season with salt and pepper to taste.
As the tagine simmers, prepare the couscous. Boil 150 ml of water (or use the remaining vegetable broth if any), pour over the couscous in a bowl, cover, and let sit for 5 minutes. Fluff with a fork.
Chop the parsley and cilantro finely and mix into the couscous along with a bit of salt and pepper.
Once the eggplants are done roasting, scoop out some of the flesh and stir it into the chickpea mixture. Fill the eggplant shells with the chickpea tagine.
Plate the herbed couscous and top with a stuffed eggplant half on each plate. Serve with a dollop of plain yogurt and garnish with additional chopped parsley and cilantro.
Calories per Serving: 520
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