Eggplants with chickpeas
Description
The recipe won't take much time. To speed up preparation, you can use canned chickpeas or cook them in advance and store in the refrigerator. For this recipe, it's better to choose large eggplants, as their flesh will shrink in size after baking in the oven. The key component of this dish is the yogurt-based sauce with tahini, garlic, lemon juice, and olive oil. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Soak the chickpeas in cold water overnight in advance.
- 2
Step 2
Boil the chickpeas until tender, about 1.5 hours. Do not add salt to the water.
- 3
Step 3
Cut the eggplants in half lengthwise, make shallow cuts in the flesh, brush the cut sides with olive oil, and sprinkle with salt. Bake the eggplants cut side up in a preheated oven at 200 degrees for 30-40 minutes.
- 4
Step 4
In heated oil, sauté the chopped onion until translucent. Then add minced garlic, coriander, cumin, paprika, and cook for another minute.
- 5
Step 5
Add the chopped tomatoes together with their juice, salt, pepper, and cook for another 10 minutes.
- 6
Step 6
Then add the boiled chickpeas and thyme. Mix and cook everything together for a couple more minutes.
- 7
Step 7
Remove the baked eggplants from the oven, scoop out the flesh with a spoon, chop it, and mix with the chickpeas.
- 8
Step 8
Fill the eggplant boats with the prepared mixture. Sprinkle with feta and bake for another 10 minutes.
- 9
Step 9
Prepare the sauce. Mix tahini with 1 tablespoon of lemon juice and 0.5 tablespoon of olive oil. Add minced garlic and pepper to taste. Combine the mixture with yogurt.
- 10
Step 10
Serve baked eggplants with the prepared sauce and chopped parsley.