Turmeric Stuffed Eggplant

Turmeric Stuffed Eggplant

Eggplant (or Aubergine, as it’s known to our overseas friends) is an excellent choice for anyone following the Mediterranean diet. Delicious and filling, this gorgeous vegan dish can be eaten as a main or side dish. I guess it just depends on the size of your eggplant! 😉

INGREDIENTS:
2 eggplants
2 tbsp olive oil
1 small onion, chopped
2 cloves ginger, chopped
1/2 tsp dried oregano
1/2 tsp cumin seeds
1 tsp Fiji Joe Turmeric
1 tsp paprika
Juice of half a lime
1 tsp cilantro, finely chopped
1/2 cup of chickpeas, drained
Sea salt & pepper to taste

INSTRUCTIONS:
🌡️ Preheat the oven to 400F. Cut the eggplants in half, lengthwise & place them on a tray lined with greaseproof paper & bake for 30 minutes on 350F for 30 minutes. Once baked, remove the flesh from the eggplant with a teaspoon and set this aside.

🍳 Heat a pan with 2 tbsp. of olive oil, add the chopped onion and chopped garlic and eggplant flesh, sautée for 3 minutes. Add cumin seeds and oregano. While frying, add Fiji Joe Turmeric, paprika, and lime juice, adding water as needed to avoid burning. Then add the cilantro, chickpeas, pepper, and salt, stir briefly then take off the heat. 

🍆 Transfer the stuffing into the halved cooked eggplants and serve warm with cilantro & a sprinkle of paprika.