Roasted eggplant filled with spiced tomato, chickpeas, herbs and feta, finished with creamy tahini.
PREP TIME
20 MIN
DIFFICULTY
Easy
SERVES
4
INGREDIENTS
2 large eggplants
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
200g cherry tomatoes, chopped
240g cooked chickpeas
1 tsp ground cumin
1/2 tsp smoked paprika
80g feta, crumbled
2 tbsp tahini
Juice of 1/2 lemon
Fresh parsley
Salt
Black pepper
INSTRUCTIONS
1. Preheat the oven to 200°C.
2. Cut the eggplants in half lengthwise and score the flesh.
3. Brush with olive oil, season with salt and pepper, and roast cut-side up for 30–35 minutes until tender.
4. Heat a little olive oil in a pan and cook the onion until soft.
5. Add the garlic, cumin and smoked paprika and cook for 1 minute.
6. Add the chopped tomatoes and chickpeas and cook for 8–10 minutes.
7. Gently press down the roasted eggplant flesh to create space for the filling.
8. Spoon the chickpea and tomato mixture into each eggplant half.
9. Top with crumbled feta and return to the oven for 5 minutes.
10. Mix the tahini with lemon juice and a little water until smooth.
11. Finish with the tahini sauce and fresh parsley.
