Eggplants stuffed with Moroccan spiced vegetables and chickpeas
*Dairy free – without the cheese
1 cup cubed Pumpkin
1 Capsicum chopped into quarters
½ Red onion, cut into wedges
½ can Cherry tomatoes 100g
½ can Chickpeas 100g
1 ½ Tbsp Moroccan spice
¼ cup grated Cheese
¼ cup grounds nuts or breadcrumbs
Preheat oven to 180°C
Cut your eggplants in half long ways leaving the stem attached. Score your eggplants in a criss cross pattern trying not to cut through the flesh. Sprinkle each eggplant with a little salt then lay flesh side down on a paper towel to soak up some of the excess moisture.
In the mean time cut your vegetables and place in a lasagna dish along with 2 Tbsp of oil and 1 tsp salt. Toss with your hands until all the vegetables are coated.
Place your eggplant flesh side down on a baking tray then roast both the eggplant and vegetables at the same time for 15 minutes.
Once your vegetables are softened and roasted scoop out your eggplant flesh and add it to the roasted vegetables in the lasagna dish. Add the remaining ingredients in with the vegetables- leaving out the cheese and breadcrumbs and toss until incorporated. Spoon mixture evenly into each eggplant and top with cheese and breadcrumbs or ground nuts. Place your eggplants back into your lasagna dish and roast until cheese is melted.
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