- 3 medium eggplants, split lengthwise
- 1 medium shallot, diced
- 1-2 cloves garlic, minced
- 3/ 4 cup grape tomatoes
- 1/ 2 teaspoon cumin
- 1/ 2 teaspoon turmeric
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- Handful chopped parsley
- 2 tablespoons tahini
- 1/ 2 lemon, juiced
- Salt and black pepper, To Taste
- 3 tablespoons olive oil, plus more as needed
Preheat oven to 425˚F. Cut eggplants in half lengthwise. Puncture each eggplant with a fork and place on a parchment lined baking tray. Drizzle with olive oil and put in oven for 20 minutes.
Meanwhile in a saucepan, sauté shallots and garlic over medium heat for 5-8 minutes with 3 tablespoons of olive oil. Add grape tomatoes and spices and continue sautéing for 10 minutes, or until tomatoes are plump.
Take the eggplants out of the oven once they are cooked. Carefully remove the flesh of the eggplant and add just the flesh to the sautéed tomatoes and leave the skin part of the eggplant aside. You will be stuffing them later.
Continue sautéing tomatoes with eggplant flesh for about 5 minutes then add chickpeas. Cook for another 5 minutes. If the the mix is too dry add couple of tablespoons of water. Add salt and pepper to taste.
To make the tahini sauce mix the tahini with lemon juice, add salt and pepper and some garlic powder to it. Mix well.
Stuff eggplant boats with the chickpea mix, sprinkle with some chopped parsley and drizzle with tahini sauce. Serve it with some quinoa or fresh arugula salad.