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FREE ACTION GUIDE: 9 Micro-Habits that Prevent Burnout

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9 Micro-Habits that Prevent Burnout

Turmeric Chickpea Stuffed Eggplant

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chickpea-stuffed-eggplant-whole-food-plant-based-recipe

Turmeric Chickpea Stuffed Eggplant

Try this delicious stuffed eggplant recipe. It's whole-food plant-based, gluten-free, dairy-free, and soy-free, and sure to please.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Lunch, Main Course, Side Dish
Cuisine Indian, Mediterranean
Servings 4
Calories 246 kcal

Ingredients
  

  • 2 large eggplants
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 2 tbsp parsley chopped
  • 1 cup chickpeas drained
  • 2 tbsp tahini
  • ½ lime lime juiced
  • Salt & pepper to taste
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tbsp cilantro chopped
  • tsp paprika

Instructions
 

  • Heat the oven to 400F (200C).
  • Cut the eggplants in half lengthwise, place them on a baking tray lined with baking paper.
  • Bake in the oven for about 25 – 30 minutes.
  • Once baked, remove the flesh with a spoon, leaving about ¼ inch (1/2 cm) of the edges of the eggplant.
  • Chop the eggplant flesh and set aside.
  • Heat a pan with 2 tbsp. of olive oil, add the chopped onion and finely chopped garlic, fry for 2-3 minutes.
  • Then add the chopped flesh, and season with salt and pepper. Continue cooking for another 5 minutes stirring often.
  • Next add the turmeric, oregano, cumin, cilantro, and paprika. Fry for another 2-3 minutes, adding water as needed to avoid burning.
  • Add the chopped parsley and take off the heat.
  • Finally, add the chickpeas, tahini and lime juice, mix, and season with salt and pepper to taste.
  • Transfer the stuffing into the halved cooked eggplants and serve with fresh chopped parsley.

Nutrition

Calories: 246kcalCarbohydrates: 30gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 13mgPotassium: 737mgFiber: 11gVitamin A: 226IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 11mgVitamin E: 2mgVitamin K: 48µgCalcium: 73mgCopper: 1mgFolate: 136µgIron: 3mgManganese: 1mgMagnesium: 65mgPhosphorus: 188mgSelenium: 5µgZinc: 1mg
Keyword Anti-Inflammatory Diet, Dairy-Free, DASH Diet, DF, Flexitarian, Flexitarian Diet, GF, Gluten-Free, Harvard Healthy Plate Diet, Mayo Clinic Diet, Mediterranean Diet, NF, Nut-Free, Plant-Based, Vegan, Vegetarian, WFPB Diet, Whole-food Plant-based Diet, Whole30 Diet, WW (Weight Watchers) Diet
Tried this recipe?Let us know how it was!

Track this new habit:

By making this recipe, you’re creating a healthier you! Be sure to check off this healthy habit in your Daily 9 Healthy Habits Tracker (download yours for free here).

9 Daily Healthy Habits Tracker for Busy Professionals 1 - Turmeric Chickpea Stuffed Eggplant
Danielle Atcheson, NBC-HWC, CHN, LMC, CGP

Danielle Atcheson, NBC-HWC, CHN, LMC, CGP

Functional Nutritionist, Lifestyle Medicine Specialist, Board-Certified Health & Wellness Coach, Certified Gluten-Free Practitioner, Plant-Based Nutrition certified from Cornell University.

DISCLAIMER: The contents of this blog and website are informational only, and should not be used for diagnosing or treating a health problem or disease, nor as a substitute for professional medical care. As with all health & wellness information, always consult your professional healthcare providers before taking any medical action.

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turmeric-chickpea-stuffed-eggplant

Turmeric Chickpea Stuffed Eggplant

Try this delicious stuffed eggplant recipe. It’s whole-food plant-based, gluten-free, dairy-free, and soy-free, and sure to please.

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