Tandoori Stuffed Eggplant

Tandoori Stuffed Eggplant is a vibrant and flavorful dish that combines tender eggplant with a spiced chickpea filling, grilled to perfection. This kosher Indian BBQ delight offers a unique taste experience, perfect for a shared meal.

Ingredients

• 2 medium eggplants
• 200 grams canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon tandoori masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lemon juice
• 1/4 cup plain yogurt (dairy-free if required)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger

Steps

1. Preheat your grill or oven to 200°C (400°F).
2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a cavity, leaving about 1 cm of flesh around the edges.
3. In a mixing bowl, combine the chickpeas, olive oil, tandoori masala, cumin, coriander, turmeric, cayenne pepper, salt, cilantro, lemon juice, garlic, and ginger. Mash the mixture slightly with a fork until well combined but still chunky.
4. Stuff each eggplant half with the chickpea mixture, pressing down gently to pack the filling.
5. Place the stuffed eggplants on the grill or in the oven, cut side up, and cook for about 25-30 minutes, or until the eggplants are tender and slightly charred.
6. Serve warm with a dollop of yogurt on top and a sprinkle of additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with plant-based protein from chickpeas, supporting muscle repair.

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