- 1 eggplant (medium, about 3-4 cups worth)
- 1 tablespoon olive oil
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 can chickpeas (drained and patted dry.)
- 1/2 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 4 sweet potatoes (cut in half lengthwise)
- 1/4 cup Tahini
- 1/4 cup pomegranate seeds
- 1 bunch cilantro (finely chopped)
|Calories440Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kamilla King 4 hours ago
It was so good! I didn’t get a big enough aubergine so only had enough stuffing for four halves, but still everything was amazing. I added some raw cherry tomatoes on top as well as the pomegranate seeds
Michal 9 days ago
Really delicious and surprisingly filling For sure a repeat!
angie 16 days ago
This was very good. I did have to cook the sweet potatoes 5 minutes longer than the directions but I did have very big potatoes.I did not use the pomegranates, but overall was delicious. Family was surprised as they usually don't like eggplant.
Christina Cesarz 22 days ago
A lot of fun flavors! Definitely a unique dish that I’ll be making again. The tahini added a whole new texture and wow-factor
Sheri R. 23 days ago
These were a disappointment to me. I was excited about the seemingly interesting range of flavors, but it was not a good combination and the texture was mushy all around. For the time and effort, not worth it.
Heather Carter 23 days ago
Great!! We roasted the eggplant instead of pealing and cutting. Didn’t add the water as we saved the juices from roasting. Perfect!
AJ Tennant 29 Jan
very easy to make with a range of flavours! add a side salad and you have one of the best looking, most colorful meals you'll ever enjoy.