This stuffed eggplants are filled with crispy smoked chickpeas, vegan parmesan and aioli sauce and is a real favourite! This simple recipe can be both a healthy evening meal and a side dish.
Ingredients
2
eggplants
150 g
chickpeas, drained
50 g
sundried tomatoes
50 g
grated vegan parmesan cheese
4 tbsp
pine nuts
fresh
thyme and sage
2 tbsp
olive oil
1 tbsp
smoked paprika powder
pinch
sea salt and black pepper
1 clove
garlic
1 tbsp
lemon juice
1 tbsp
chili flakes
3 tbsp
vegan mayonaise
1 tsp
ketchup
How to make
1
Preheat the over to 200°C.
2
Cut the eggplants in half lengthwise. Cut a cross pattern with a sharp knife, without cutting into the skin. Brush the surface of each half with olive oil. Sprinkle with salt, pepper and smoked paprika. Place on a baking tray and roast for 20 minutes.
3
Meanwhile, mix the chickpeas with sundried tomatoes, 2 teaspoons of smoked paprika, salt, pepper, lemon juice, crushed chilli flakes, thyme and sage.
4
To make the aioli sauce, mix the ingredients in a small bowl. Stir well until you have a smooth sauce.
5
Remove the eggplants from the oven, spoon the chickpea mixture over the roasted aubergine halves and sprinkle with vegan cheese and pine nuts. Return to the oven and bake for a further 10-15 minutes or until the aubergines are soft and the cheese has melted.
6
Serve the eggplants on a plate and finish off with fresh thyme and sage leaves and a dash of spicy aioli.
calories: 513 (26%)
fat: 33g (41%)
saturates: 4g (18%)
sugars: 7g (14%)
salt: 258mg (43%)
protein: 19g (33%)
carbs: 34g (68%)
fibre: 13g (43%)
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