Meatless Monday’s: Chickpea & Tahini Stuffed Aubergine

When you're in the mood for something hearty, healthy, and absolutely packed with flavor, these stuffed aubergines with chickpeas and tahini will hit the spot! Roasted to tender perfection, the aubergine halves are filled with a deliciously spiced chickpea and tahini mixture, making every bite a satisfying combination of creamy, tangy, and savory.

But here's the real magic: the blend of turmeric, cumin, and paprika adds a warm and earthy depth to the dish, while the fresh herbs like parsley and coriander bring a bright, fresh note that ties everything together. Whether you're whipping this up for a meatless Monday dinner or wowing your guests with a vegan dish at your next gathering, these stuffed aubergines are guaranteed to impress.

And did we mention how simple it is to make? With just a few staple ingredients and spices, this dish is easy to pull together, but the flavors will make it feel like you've spent hours in the kitchen. Plus, it's versatile enough to pair with your favorite grain or salad for a complete meal. Ready to dive into a plant-powered feast? Let’s get cooking!

What You Need

Ingredients:
2 large aubergines (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
1 tsp. turmeric
1 tsp. oregano
1 tsp. cumin
1 tbsp. fresh coriander, chopped
⅓ tsp. hot paprika
⅓ tsp. sweet paprika

Directions

Preheat the oven: Heat to 400°F (200°C).
Roast the aubergines: Cut the aubergines in half lengthwise, place them on a baking tray lined with baking paper, and roast for about 25-30 minutes. Once baked, scoop out the flesh, leaving about ¼ inch (½ cm) of the edges intact. Set the flesh aside.
Sauté the aromatics: Heat a pan with 2 tbsp. of olive oil. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Add the aubergine flesh: Add the chopped aubergine flesh, seasoning with salt and pepper, and cook for another 5 minutes, stirring often.
Spice it up: Add the turmeric, cumin, oregano, and paprika to the pan. Fry for 2-3 more minutes, adding water as needed to prevent burning.
Mix in the chickpeas and tahini: Remove the pan from heat, and stir in the chickpeas, tahini, lime juice, and fresh parsley. Adjust seasoning with salt and pepper.
Stuff and serve: Spoon the filling into the roasted aubergine halves, garnish with more fresh parsley, and serve warm!
Makes 4 servings.

Calories per serving: 360
Fats per serving: 14 grams
Protein per serving: 14 grams
Carbohydrates per serving: 50 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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