Barley, Chickpea & Date Salad Stuffed Eggplant

Middle-Eastern flavours and tons of texture. A delicious summer supper!

1-1/2 C Cooked chickpeas (1 can)
1/2 C Barley (OR other chewy wholegrain)
6 Medjool dates, chopped
1 C Cherry tomatoes, halved
1/4 Red onion, finely chopped
1/3 C Chopped fresh parsley OR coriander
2 Tbsp Olive oil
2-3 Tbsp Lemon juice
2 tsp Cumin
1 1/2 tsp Cinnamon
1/2 tsp Chili flakes
1/2 tsp Salt (OR to taste)
2 Medium-sized aubergines
Olive oil
Salt

View the full recipe at Coconut and Berries →