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Stuffed Eggplant with Lemon Tahini Dressing
Eggplant becomes the vessel for warmly spiced chickpeas and carrots in this lavish vegan recipe. Roasted eggplant gets drizzled with a sweet lemon tahini dressing and topped with fresh parsley and pinenuts.
Course
Main Course, Side Dish
Cuisine
Middle Eastern, Moroccan
Season
Fall, Summer, Winter
Key Ingredient
Chick Peas, Eggplant, Tahini
Diet
Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time
50
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
eggplant halves
Calories
301
kcal
Author
Charity Beth Long
Ingredients
Stuffed Eggplant
3
TB
olive oil
4
cloves
garlic
minced
2
tsp
cumin
2
tsp
smoked paprika
1
tsp
turmeric
1
tsp
coriander
sea salt
4
small eggplants
1
medium red onion
2
carrots
diced
1
15oz can
chickpeas
, drained
Lemon Tahini Dressing
2
lemons
juiced and zested
2
cloves
garlic
1/3
cup
tahini
3
TB
honey or agave
Garnish
1
bunch parsley
¼
cup
pine nuts
Instructions
Roast eggplant
Preheat oven to 400F
Line a baking sheet with parchment paper
Combine the olive oil, garlic and spices.
Sliced eggplants lengthwise and scrape out some of the eggplant flesh with a spoon, reserving it for the filling
Using a basting brush, oil the eggplant on all sides.
Place eggplant halves on baking sheet, sprinkle with sea salt and bake for 20 minutes
Make filling
Chop the reserved eggplant into small pieces.
Dice the carrots and onion.
Heat the remaining oil mixture in a skillet over medium heat for a minute
Add the onions, carrots and eggplant and sauté until the onions are translucent
Add the chickpeas and cook a few more minutes.
Bake stuffed eggplant
Scoop filling into eggplant halves.
Bake until the eggplant is soft, about 30-35 minutes
Make lemon tahini dressing
While eggplant is baking whisk the lemon juice, zest, garlic, tahini and honey in a bowl.
Thin the dressing with water and season with salt to taste. (Alternately, pulse in a small food processor or blender for a smoother dressing)
Garnish
Chop the parsley and toast the pine nuts
When the eggplant is soft and caramelized, pull it from the oven and garnish with lemon tahini dressing, pine nuts and parsley.
Notes
You won't need all of the Lemon Tahini Dressing. It's great on salads, grilled meats and veggies, so I'm pretty sure it won't go to waste.
Nutrition
Serving:
380
g
|
Calories:
301
kcal
|
Carbohydrates:
37
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
23
mg
|
Potassium:
623
mg
|
Fiber:
10
g
|
Sugar:
15
g
|
Vitamin A:
2858
IU
|
Vitamin C:
21
mg
|
Calcium:
74
mg
|
Iron:
3
mg