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Stuffed Eggplants with Pomegranate & Tahini
Stuffed Eggplants with Pomegranate & Tahini
Stuffed Eggplants with Pomegranate & Tahini is a delicious and flavorful dish where eggplants are stuffed with a mixture of herbs, and spices. The dish is then baked until the eggplants are tender. A tangy and creamy sauce made with tahini (sesame paste) and pomegranate seeds is drizzled over the stuffed eggplants, adding a unique and delicious twist to the dish. It's a perfect combination of savory and sweet flavors.
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Ingredients
- 3 small eggplants halved
- 2 tbsps extra virgin olive oil
- ½ medium red onion diced
- 1 medium red bell pepper diced
- Sea salt to taste
- black pepper to taste
- 2-3 cloves garlic minced
- 2 tbsps tomato paste
- 2 tsps ground cumin
- ½ tsp ground cinnamon
- ¼ tsp dried oregano
- ¼ tsp red pepper flakes
- 15 oz. crushed tomatoes can with liquid
- 15 oz. chickpeas can, rinsed and drained
- ½ cup plain Greek yogurt full fat
- 3 tbsps tahini
- 2 tbsps lemon juice fresh
- ½ cup pomegranate seeds
- ½ cup parsley fresh, chopped
Instructions
- Pre-heat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or Silpat® baking mat.
- Place the eggplant halves cut-side-down onto the prepared baking sheet and place in the oven to roast for 20 minutes or just until the eggplants begin to soften up.
- In the meantime, heat the olive oil in a large skillet over medium heat. Add the onion and red pepper. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the garlic, tomato paste, cumin, cinnamon, oregano, and red pepper flakes. Cook, stirring occasionally, until the spices become fragrant, approximately 2 minutes.
- Add the crushed tomatoes and chickpeas. Season with additional salt and black pepper, if desired, and stir to combine. Cover and simmer for 8-10 minutes.
- After 20 minutes, remove the eggplants from the oven and flip so that the cut side is facing up. Once cool enough to handle, scoop out the seeded part from the eggplants and discard.
- Stuff the eggplants with the warm chickpea mixture and return to the oven to roast for another 15-20 minutes, or until the eggplant flesh is really soft and the chickpea mixture is bubbly.
- Meanwhile, whisk the yogurt with the tahini and fresh lemon juice in a small bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove stuffed eggplants from the oven and cool slightly. To serve, top each stuffed eggplant with a spoonful of the tahini dressing, pomegranate seeds, and some fresh chopped parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 259kcal (13%)Carbohydrates: 32g (11%)Protein: 11g (22%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 1mgSodium: 152mg (7%)Potassium: 605mg (17%)Fiber: 8g (33%)Sugar: 10g (11%)Vitamin A: 714IU (14%)Vitamin C: 19mg (23%)Calcium: 108mg (11%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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