Eggplant boats stuffed with crispy chickpeas and tahini | Summer vegetarian dinner
(0)
Under an hour
Sezamo
O rețetă răcoritoare și hrănitoare de vară: jumătăți de vinete coapte la cuptor, umplute cu năut rumenit și condimentat, stropite generos cu un sos cremos de tahini, lămâie și verdețuri proaspete.
Ingredients
Preparation method
Preheating and preparation
Preheat the oven to 200°C and line a baking tray with baking paper. Wash the eggplants, cut them in half lengthwise, and gently scoop out the flesh, leaving a border of about 1 cm. Brush the eggplant halves with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
Place the eggplants cut-side down on the tray and bake in the oven for 20-25 minutes, until soft and lightly browned.
Preparing the filling and sauce
Drain and rinse the canned chickpeas. In a frying pan, heat 1 tablespoon of olive oil and add the chickpeas, finely chopped garlic, ground cumin, salt, and pepper. Sauté for 5-7 minutes until the chickpeas become crispy. Add the quartered cherry tomatoes and stir for another 2 minutes.
Chef's tip
For extra freshness, you can sprinkle a few pomegranate seeds or a few toasted pine nuts before serving.
35 min
Under an hour
