Grilled Eggplant Stuffed with Chickpeas
This Moroccan-inspired recipe takes vegetarian grilling to new heights!
Ingredients
- 2 eggplants, about 1 lb (450 g) each
- ¼ cup (60 ml) olive oil
- 1 whole tomato
- 1 small head garlic, unpeeled
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 2 tsp (10 ml) harissa
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1 pinch ground cinnamon
- Pomegranate molasses, for serving (optional) (see note)
- Mint leaves, for serving
- 1 small confit lemon, rind chopped (see note)
- 1 tbsp (15 ml) tahini
- 1 tbsp (15 ml) water
- 3 tbsp (45 ml) plain yogurt
Instructions
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- On a work surface, cut the eggplants in half lengthwise. With a small knife, make incisions in the flesh without going through to the skin. Brush the eggplants with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Place the eggplants flesh side down on the grill along with the tomato and garlic. Cook for 5 minutes. Remove the eggplants from the grill and set aside on a plate. Cook the tomato and garlic 5 minutes longer on all sides until nicely grilled. Set aside with the eggplants and let cool. Do not turn off the barbecue.
- On a work surface, peel the tomato and garlic. Chop the flesh and place in a bowl. Compost the skins. With a spoon, scoop out the eggplant flesh, leaving a thin layer of flesh closest to the skin so that the skins still hold their shape. Coarsely chop the eggplant flesh and add to the bowl of tomato and garlic.
- Add the chickpeas to the bowl of vegetables. With a fork, coarsely mash the vegetables. Add the remaining oil, the harissa and spices. Season with salt and pepper. Mix well.
- Place the reserved eggplant skins in a cast iron skillet with the openings facing up. Fill the skins with the vegetable mixture.
- Place the skillet on the grill. Close the lid and cook for 5 minutes.
This Moroccan-inspired recipe takes vegetarian grilling to new heights!