Stuffed Eggplant with Apricots, Chickpeas and Tahini
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 12mins
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- Serves
- 4
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- Calories
- 199
These stuffed aubergine halves are delicious and filling with creaminess from the tahini and a chilli kick from the chilli oil. Vegan and quick the perfect meatless Monday dinner or lunch
Inspired by: https://www.chloefoodie.com/chloefoodie/stuffedauberginerecipe updated Apr 23, 2021
Ingredients
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- Dried apricots
- 90 g
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- Lemon
- ½
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- Garlic clove
- 1
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- Canned chickpeas
- 1
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- Quinoa
- 140 g
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- Lemon
- 1 wedge
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- Eggplant
- 2
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- Olive oil
- as needed
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- Salt
- as needed
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- Black pepper
- as needed
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- Tahini
- 30 g
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- Ground coriander
- 1 teaspoon
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- Ground cumin
- 1 teaspoon
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- Salt & pepper
- as needed
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- Water
- 1 tablespoon
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- Chili oil
- as needed
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- Fresh herbs
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Glass baking dish - 13 x 9 x 2"
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Small bowl
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Cutting board
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Serving plate
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Large mixing bowl
Step preview
- Slice eggplant in half, length ways
- Drizzle both sides with olive oil, salt and pepper and place eggplant in a microwave safe baking dish skin side up
- Cover dish with microwave safe plastic wrap and microwave in Panasonic 4-in-1
- Remove eggplant from the microwave, carefully turn the eggplant around so that the eggplant flesh is facing up
- Scoop eggplant flesh out, leaving roughly half a cm of eggplant flesh in the skin
- Add eggplant flesh to a mixing bowl with tahini, cumin,coriander, crushed garlic, chopped apricots, lemon juice, cooked quinoa, chickpeas and season with salt and pepper
- Mix well to combine
- Fill eggplant skins with the mix and return to the microwave for a further 5 mins
- While eggplant is finishing, mix tahini, lemon and water to make tahini drizzle
- Serve stuffed eggplant by generously drizzling with tahini drizzle, chilli oil and torn fresh herbs