Products Used In This Recipe

Chickpeas in Brine

Baked Brinjals Stuffed with Chickpeas

Prep 50 min

Cook 60 min

Serves 2

2 Brinjals, large

30 ml Oil

½ Onion, diced

1 tin All Gold Tomatoes, diced

10ml Mixed Dried Herbs

5ml Cumin

5ml Coriander

½ tin KOO Chickpeas in brine, drained and rinsed

1 round Feta Cheese

1/2 cup Yogurt

1 tbsp Lemon Juice

1 tsp Paprika

1 tsp Honey

Salt and pepper to taste

Parsley, few leaves

Mint, few leaves

Cut the brinjals in half lengthways.
Scoop out the inside flesh of the brinjal leaving a 1.5cm edge and place them on a baking tray for later.
Fry the onion in the oil until soft.
Add the brinjal flesh and the spices and herbs and fry for a few minutes further.
Add the tin of tomatoes and simmer for 10 -15 minutes until the tomatoes have sweetened and the sauce thickened.
Add the chickpeas and ½ cup water and simmer for a further 10 minutes.
Preheat the oven to 180C.
Place spoonfuls of the chickpea and tomato sauce inside the brinjal halves.
Sprinkle with feta cheese.
Bake for 15 -20 minutes or until the cheese is golden brown and the sauce is bubbling.
While the brinjals are baking, mix together the yogurt with lemon juice and season with salt and pepper.
Chop mint and parsley together finely.
When the brinjals are ready, drizzle with the yogurt and herbs to serve.

X

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.

Confirm