Stuffed Eggplant with Chickpeas, Olives & Sun-Dried Tomato
Mediterranean-spiced filling, Greek yogurt and dill on top.
Ingredients
- 2, halved lengthwise Eggplants
- 1 can, drained Chickpeas
- 1, sliced Leek
- ¼ cup, chopped Fogato sun-dried tomatoes
- ¼ cup, chopped Olives
- 3 cloves Garlic
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp Smoked paprika
- 1 tbsp Za'atar
- ¼ cup Olive oil
- 1 tsp, plus more for pre-salting Salt
- ½ cup Fogato lemon tahini sauce
- 2 tbsp chopped Dill
- to serve Fogato hummus (optional)
Steps
- Salt the cut sides of the eggplant and let them sit for 10 minutes, then pat dry with a paper towel.
- Score the flesh in a crosshatch.
- Heat the oven to 425°F. Brush the eggplant with oil, cover with foil and roast until soft.
- Meanwhile cook the leek in oil until soft, then the garlic and spices for a minute.
- Add the chickpeas, sun-dried tomatoes and olives and cook until a little crispy.
- Scoop some eggplant flesh out, chop it into the filling, and pile the filling back into the shells.
- Roast until the tops are crisp.
- Drizzle with the lemon tahini sauce and top with dill. Serve with Fogato hummus.
Chickpeas cooked from dried in chicken stock make the filling even better.
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