Ingredients:
Makes 4 servings
For the Tahini Sauce:
Directions:
To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.
Preheat the oven to 250 degrees Celsius. Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown. Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.
Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste. Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.
Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine. Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.
Adapted from Original Recipe
Makes 4 servings
For the Tahini Sauce:
- 3 tbsp warm water
- 2 tbsp tahini
- 4 tsp freshly squeezed lemon juice
- 1 tsp honey
- 1/2 tsp ground cumin
- 1 clove garlic, minced
For the Eggplant:
- 2 eggplants
- 3/4 tsp salt, divided
- 1 small onion, chopped
- 1/4 cup fresh breadcrumbs
- 1/4 cup chopped parsley
- 1 tbsp tahini
- 2 tsp olive oil
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
- 2 large eggs
- 2 cloves garlic, minced
- 1 can chickpeas (400g)
For the Relish:
- 1 cup chopped tomatos
- 1/2 cup chopped cucumber
- 1/2 red onion, sliced thinly
- 1/2 cup chopped parsley
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.
Preheat the oven to 250 degrees Celsius. Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown. Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.
Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste. Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.
Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine. Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.
Adapted from Original Recipe
0 comments:
Post a Comment