Chickpea stuffed grilled eggplant with lemon tahini drizzle.
I’ve officially finished my first jar of tahini.
From savory to sweet, I JUST CAN’T GET ENOUGH!
This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. 😉
- 1 large eggplant, top removed, and cut into thin slices
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup cooked riced cauliflower (I bought mine from Trader Joes)
- 1 cup cooked chickpeas, drained
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons cumin
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons curry powder
- 1 large handful of cilantro, roughly chopped
- 2-3 ounces shredded chicken breast
- Lemon Tahini Sauce:
- 1 lemon, zest and juice
- garlic powder to taste
- 2 1/2 tablespoons tahini
- 1 tablespoon water
Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.
In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.
In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.
Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.
Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!