Stuffed Eggplant with Lemon Tahini Dressing
Prep time: 50 minutes
Cook time: 30 minutes
Total time: 1 hour 20 minutes
Serves: 8
Eggplant becomes the vessel for warmly spiced chickpeas and carrots in this lavish vegan recipe. It’s drizzled with a sweet lemon tahini dressing and topped with fresh parsley and pine nuts.
Ingredients
Stuffed Eggplant
- 3 TB olive oil
- 4 cloves garlic minced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- sea salt
- 4 small eggplants
- 1 medium red onion
- 2 carrots diced
- 1 small can chickpeas drained
Lemon Tahini Dressing
- 2 lemons juiced and zested
- 2 cloves garlic
- 1/3 cup tahini
- 3 TB honey
Garnish
- 1 bunch parsley
- ¼ cup pine nuts
Instructions
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