Grilled Eggplant Stuffed with Chickpeas

Grilled Eggplant Stuffed with Chickpeas

  • Preparation 30 min
  • Cooking 15 min
  • Servings 4

This Moroccan-inspired recipe takes vegetarian grilling to new heights!

  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Eggplant

    • 2 eggplants, about 1 lb (450 g) each
    • ¼ cup (60 ml) olive oil
    • 1 whole tomato
    • 1 small head garlic, unpeeled
    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • 2 tsp (10 ml) harissa
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp sweet paprika
    • 1 pinch ground cinnamon
    • Pomegranate molasses, for serving (optional) (see note)
    • Mint leaves, for serving
    • 1 small confit lemon, rind chopped (see note)
  • Tahini Sauce

    • 1 tbsp (15 ml) tahini
    • 1 tbsp (15 ml) water
    • 3 tbsp (45 ml) plain yogurt

Preparation

  • Eggplant

  • Tahini Sauce

Note from Ricardo

Pomegranate molasses is popular in Middle Eastern cuisine for its flavour, which is at once sweet and sour. It can be found in most grocery stores.

For this recipe, we prefer to use only the rind of the confit lemon. To prepare the rind, quarter the lemon and carefully spoon out the flesh. You can also run the lemon under cold water for a few seconds to remove some of the salt.

Personal Note

To help you with this recipe

RICARDO Measuring Spoons Set

RICARDO Measuring Spoons Set

17.99 $

This professional grade quality set of 4 stainless steel measuring spoons will provide precise measurements for liquid ingredients.

Shop now