I tried a meal similar to this at a Middle Eastern restaurant and loved the flavours. This is my recreation of this dish. It’s vegan, gluten free and full of flavour. I served this dish with my favourite salad.
Apple and quinoa salad: https://foodiehaven.com.au/2020/02/25/apple-and-quinoa-salad/
Serves 2 – Takes 70 minutes
- 1 large eggplant/aubergine
- 1 400g tin of diced tomatoes
- 1 400g tin of chickpeas/garbanzo beans
- 1/2 an onion, diced
- 1 zuchinni/corguette, diced
- 2-3 cloves of garlic, crushed
- 5 tbsp extra virgin olive oil
- 4 tbsp black currants
- 5 tbsp pine nuts
- 1/2 tbsp maple syrup (or preferred sweetener)
- 3 tbsp water
- 1 large handful of parsley, chopped
- 2 tsp cumin
- 1/2 tsp dried chilli flakes
- 2 tsp ground coriander
- Preheat an oven to 200°C (390°F).
- Using a large knife, cut the eggplant in half lengthwise. Using a smaller knife, score the flesh of the eggplant, taking care not to cut all the way through. Using a spoon, remove the flesh of the eggplant and reserve.
- Place cored eggplant in a casserole dish, fill dish half up with hot water. Drizzle half of the olive oil on to the eggplant and season with salt and pepper. Place in oven and cook for an hour.
- Place oil in a frying pan on high heat. Add garlic and once golden, add onion. Lower heat to medium high and cook onion for 3-5 minutes, or until turning translucent.
- Add the eggplant flesh and diced zuchinni to the pan, season with salt and pepper. Fry for 5 minutes.
- Add drained chickpeas to the pan. Add tomatoes, water, and all spices, including maple syrup. Stir through.
- Add black currants and pine nuts. Cook for a few minutes to soften pine nuts. Taste and adjust seasoning as required.
- Add parsley to the filling just before serving. Stir through to warm.
- Take out the eggplant from the oven. Using tongs, place eggplant into a serving plate. Top with filling and, if desired, extra parsley and some tahini.