Chickpea & Tahini Stuffed Eggplants Recipe
Updated: Feb 27, 2020

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