sweetnutritionnyc
Very unique and versatile!
I originally found this recipe on cooking light a while back and then changed up the recipe after I made it about ten or fifteen times!
Ingredients:
Two large eggplant
1/4c parsley
1/4c breadcrumbs
1, 16oz can of chick peas
2 eggs
1 tbsp minced garlic (you can buy frozen minced garlic and pop it out!)
1 tbsp tahini
handful of cherry tomatoes
Sauce ingredients:
2 tbsp tahini
1 tsp honey
2 tbsp lemon juice
warm water
cayenne pepper
Directions:
Preheat the oven to 450 degrees F
First slice the eggplant in half, longways.
Score the eggplant (cut it diagonal and then horizontal but don’t pierce through the skin. This makes it easier to scoop out after it softens)
Spray the top of the eggplant with cooking spray and sprinkle with salt. Place eggplant halves face down on a baking sheet lined with tin foil. Bake for 10 minutes. Flip over and let it cool.
Meanwhile in a food processor, process the second six ingredients (parsley through tahini). Scoop out some of the eggplant insides and add it to the mixture, maybe 1/2 c. Don’t add the seeds.
Take the eggplant and with a large spoon, scoop out the remaining insides and discard or you can save it for another occasion! Leave about 1/2-1 inch thick of eggplant still in the skin. Add salt to the “eggplant cups”. Now scoop in the mixture and divide it among the four eggplant halves.
Place back in the oven and reduce the oven to 350 degrees F. Bake for about 30 minutes or until a little browned on the top.
Make tahini sauce by adding tahini, lemon juice and honey together. Add warm water a little bit at a time until it resembles the thinness of dressing. Add some heat by sprinkling the cayenne in but a very small amount. Taste.
slice the cherry tomatoes in half
Once the eggplant are cooled a bit, add the tahini sauce and sliced tomatoes to the top. Enjoy!
Nutrition Facts:
Calories: 283kcal
Protein: 12.5g
Carbs: 42.8g
Fiber 7.4g
Fat: 7g
Nutrition Tip: I love these leftovers as a lunch item, COLD. I sort of eat it like an open face sandwich. It’s basically a well balanced meal on it’s own! It has less than 300kcal and a good amount of protein, fat and fiber to keep you full!
I also like to cut this in half at dinner and have it as a side item with a greek salad and lots of feta!
