Tabbouleh-Stuffed Eggplant with Tahini
INGREDIENTS
2 small eggplants, halved lengthwise and scored
1 can of chickpeas, rinsed and patted dry (optional)
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 cup cooked quinoa
1 persian cucumber, diced
¼ cup diced tomatoes
1 cup of packed soft herbs such as parsley, mint, cilantro, and/or dill, finely chopped
2 tablespoons chopped scallion or red onion (optional)
6 kalamata olives, quartered
2 tablespoons lemon juice plus more
2 tablespoons plus 4 teaspoons olive oil
Fine grain sea salt to taste
Black pepper to taste
Tahini
Pomegranate seeds and/or microgreens
METHOD
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
Place the halved and scored eggplants in the air fryer basket, brush with olive oil, and season with sea salt. Roast for 15-20 minutes or until it has just begun to soften.
Place the chickpeas in a bowl and drizzle with 1 tablespoon of olive oil, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon sea salt and black pepper to taste. Toss well and
add to the baking sheet.. Roast for another 15-20 minutes or until golden brown. Set to the side.
While the eggplant and chickpeas finish cooking, prepare the tabbouleh salad and tahini.
In a bowl, combine the cooked quinoa, diced cucumber, diced tomatoes, chopped herbs, olives, and chopped scallion/red onion. In a separate bowl, combine 2 tablespoons lemon juice, 2 tablespoons of olive oil, and sea salt and black pepper to taste. Add as much of the dressing on the salad and toss well. Taste and adjust for seasoning.
In a bowl, combine 1/4 cup tahini with the juice from 1/2 lemon and 1/4 teaspoon of salt. Whisk until the mixture seizes. Then, slowly add enough water until the mixture reaches the desired consistency. Taste and adjust for seasoning (does it need more lemon? salt?).
Add the roasted chickpeas to the quinoa tabbouleh and toss.
Top each eggplant half with some of the salad.
Drizzle with tahini and sprinkle with pomegranate seeds and/or microgreens. Enjoy!
