Ingredients
– 2 medium eggplants
– 1 large onion
– 2 cloves garlic
– 400 g canned chickpeas, drained
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 cup diced tomatoes
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Fresh parsley for garnish
Method
1. Preheat the oven to 200°C (400°F).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats.
3. Chop the onion and garlic, then sauté them in olive oil until soft in a large pan.
4. Add the eggplant flesh, chickpeas, cumin, paprika, and diced tomatoes. Cook for about 5 minutes until heated through.
5. Fill the eggplant halves with the mixture, place on a baking tray, and bake for 25 minutes. Drizzle with lemon juice before serving and garnish with fresh parsley.
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