Chickpea & Tahini Stuffed Eggplants Recipe

Food Sustainability

Canada's Food Guide was updated in January of 2019. The changes reflect with the changing times and social economics and environmental sustainability played a large part in the decision making.

One of the recommendations that made the biggest splash was the emphasis to eat more plant based proteins. This has led to a growing trend of more vegan and plant based diets coming into the marketplace. Beyond meat burger anyone?

While I don't believe we all need to go out and become vegans, nor did the guide say to become a vegan - I do believe that it's important to at least try to implement-2 meals each week that are more plant based. It'll save you some money, help decrease greenhouse gas emissions, and not to mention, eating plants is just plain healthy!

Here is a delicious plant-based recipe from my VEGE 28-Day Meal Plan guide to try that will keep you feeling deliciously satisfied and that only takes a few minutes to prepare. This meal plan guide is FREE when you sign-up for personal training with me, or when you sign-up for my online program - or you can purchase for download here!

Chickpea & Tahini Stuffed Eggplants Recipe

Serves: 4

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Ingredients:

2 large eggplants

2 tbsp. olive oil

1 small onion, chopped

2 cloves garlic, chopped

2 tbsp. chopped parsley, plus more to garnish

1 cup (200g) chickpeas, drained

2 tbsp. tahini

juice of ½ lime

salt, pepper, oil

Spices:

1 tsp. turmeric

1 tsp. oregano

1 tsp. cumin

1 tbsp. coriander, fresh, chopped

1/3 tsp. hot paprika

1/3 tsp. sweet paprika

Instructions

Heat the oven to 400F (200C). Cut the eggplants in half lengthwise, place them on a baking tray lined with baking paper, and bake in the oven for about 25 – 30 minutes. Once baked remove the flesh with a spoon, leaving about ¼ inch (1/2 cm) of the edges of the eggplant. Chop the eggplant flesh and set aside. Heat a pan with 2 tbsp. of olive oil, add the chopped onion and finely chopped garlic, fry for 2-3 minutes. Then add the chopped flesh, and season with salt and pepper. Continue cooking for another 5 minutes stirring often. Next, add the spices, and fry for another 2-3 minutes, adding water as needed to avoid burning. Add the chopped parsley and take off the heat. Finally add the chickpeas, tahini and lime juice, mix, and season with salt and pepper to taste. Transfer the stuffing into the halved cooked eggplants and serve with fresh chopped parsley.

350 Cals

Serve yourself 1/4 of the recipe for 1 serving.

360 Calories, 50g Carbs, 14 Protein, 14g Fat

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