I’m obsessed with this aubergine recipe because it combines smoky, spicy, and tangy flavors with a satisfying mix of hearty chickpeas and creamy tahini. Plus, the pop of pomegranate and crunch from the pine nuts make every bite an exciting and Instagram-worthy experience!
I love taking simple components and transforming them into a deliciously rich dish. My Aubergine With The Works is a perfect example.
I take succulent aubergines, roast them to perfection, and spice them with smoked paprika and cumin. The combination is a nutritious powerhouse.
I use tahini, which has a flavor profile very similar to that of roasted nuts (especially hazelnut), and I add that to the dish to make it creamy. Then I take fresh parsley and add that, too.
And feta cheese—that’s an explosion of flavor! I’m also adding a protein powerhouse, chickpeas.
Ingredients
Eggplants: High fiber, low calories; provide a rich, meaty texture.
Olive Oil: A fat that is healthy for the heart, boosts the dish’s richness.
Garlic: Contributes a full-bodied flavor and offers properties that combat microbes.
Smoked paprika provides the dish with a sweet, smoky heat.
Garbanzo beans: High in protein and fiber, they give a creamy consistency.
Tahini: Delivers smoothness and a nutty, rich flavor.
Juice from lemons: Delivers freshness and a zestful flavor.
Fresh herb providing lively flavor and vitamin K.
Seeds of the pomegranate: Sweet, poppy, and rich in antioxidants.
Ingredient Quantities
- 2 large aubergines
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1 cup canned chickpeas, drained and rinsed
- 1 cup chopped tomatoes
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 100 grams feta cheese, crumbled
- 1/4 cup pomegranate seeds
- 2 tablespoons pine nuts, toasted
Instructions
1. Heat the oven to 200°C (400°F). Halve each eggplant lengthwise, then cut the flesh in a crisscross manner, and do it without cutting through the skin.
2. The cut sides of the eggplant should be brushed with 2 tablespoons of olive oil and seasoning should be applied in the form of salt and pepper. The eggplant should then be placed cut-side up on a baking sheet and roasted in the oven for about 25-30 minutes or until the flesh is tender and golden brown.
3. As the eggplants roast, the remaining tablespoon of olive oil heats in a skillet over medium heat. The skillet holds a mixture of the minced garlic and a very fragrant sauté for 1 minute.
4. Incorporate the smoked paprika, ground cumin, and chili flakes, and sauté for another minute.
5. To the skillet, add the chickpeas and chopped tomatoes. Season them with salt and pepper, and allow to cook for 5-7 minutes. The mixture should be heated all the way through, and the flavors should meld together beautifully.
6. In a tiny basin, blend the tahini and lemon juice with a wire whisk until they achieve a smooth consistency. If necessary, incorporate a little water until the mixture is once again at a drizzling consistency.
7. After the aubergines have finished roasting, take them out of the oven. With a spoon, gently mash the insides to create a bit of a hollow, making more room for the stuffing.
8. Spoon the mixture of chickpeas and tomatoes over the roasted aubergine halves, dividing it evenly.
9. Pour the tahini sauce over the stuffed eggplants, and top with some parsley, pine nuts, feta, and pomegranate seeds.
10. Serve warm, either as a main dish or as a side, and relished the explosion of flavors and textures.
Equipment Needed
1. Oven
2. Baking sheet
3. Sharp knife
4. Basting brush
5. Skillet
6. Spoon
7. Small whisk
8. Small mixing bowl
9. Spatula (for sautéing)
10. Measuring spoons
11. Measuring cups
FAQ
- 1. Can I make this recipe ahead of time?Certainly! You can make the aubergines and the chickpea-tomato mixture ahead of time. Keep them in separate containers in the fridge. When you’re ready to serve, just assemble them and serve them up.
- 2. Is there a substitute for feta cheese?If you like a vegan option or are steering clear of dairy, you can use a feta alternative that’s vegan or just sprinkle nutritional yeast for that cheesy flavor.
- 3. How can I add more protein to this dish?Boost the protein content by increasing the chickpeas, adding cooked lentils, or including grilled chicken.
- 4. What can I use instead of pine nuts?If pine nuts are unavailable or undesirable due to allergies, toasted almonds or walnuts are excellent substitutes.
- 5. Can I make this recipe spicier?You can definitely add more chili flakes or a dash of cayenne pepper if you wish to amp up the heat.
- 6. Can I use fresh tomatoes instead of canned?Indeed, ripe and juicy tomatoes contribute significantly to both the flavor and moisture content of the dish.
- 7. How should I toast the pine nuts?In a dry skillet over medium heat, toast the pine nuts for 3-4 minutes, stirring constantly, until they are a deep, golden brown and emit a nutty fragrance.
Substitutions and Variations
You can use avocado oil or grapeseed oil instead of olive oil.
For smoked paprika, use regular paprika with a pinch of cayenne pepper.
Cannellini beans or white beans can take the place of chickpeas.
If almond butter or sunflower seed butter are not available, use tahini.
Substituting goat cheese or ricotta salata for feta cheese would work well.
Pro Tips
1. Salting the Aubergines: Before roasting, you can sprinkle a little salt on the cut sides and let them sit for about 20 minutes. This helps draw out any bitterness and improves the texture. Make sure to pat them dry with a paper towel before applying the olive oil.
2. Enhance the Spices: For a deeper flavor, you can toast the ground cumin in a dry pan for about a minute before adding it to the skillet. This will bring out its earthy aroma and taste.
3. Chickpea Texture: If you prefer a slightly mashed texture for the chickpea and tomato mixture, use a fork or potato masher to gently crush some of the chickpeas in the skillet. This will create a varied texture and help the mixture stay on the eggplant.
4. Tahini Sauce Consistency: If the tahini sauce becomes too thick, add small amounts of water or more lemon juice gradually until it reaches the desired drizzling consistency. This ensures even coverage and adds a bright, tangy flavor.
5. Roasting Enhancement: For a smokier flavor, you can grill the aubergines instead of roasting them in the oven. This adds a charred, rich taste that complements the spices and toppings beautifully.
Aubergine With The Works Recipe
My favorite Aubergine With The Works Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Sharp knife
4. Basting brush
5. Skillet
6. Spoon
7. Small whisk
8. Small mixing bowl
9. Spatula (for sautéing)
10. Measuring spoons
11. Measuring cups
Ingredients:
- 2 large aubergines
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- 1 cup canned chickpeas, drained and rinsed
- 1 cup chopped tomatoes
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 100 grams feta cheese, crumbled
- 1/4 cup pomegranate seeds
- 2 tablespoons pine nuts, toasted
Instructions:
1. Heat the oven to 200°C (400°F). Halve each eggplant lengthwise, then cut the flesh in a crisscross manner, and do it without cutting through the skin.
2. The cut sides of the eggplant should be brushed with 2 tablespoons of olive oil and seasoning should be applied in the form of salt and pepper. The eggplant should then be placed cut-side up on a baking sheet and roasted in the oven for about 25-30 minutes or until the flesh is tender and golden brown.
3. As the eggplants roast, the remaining tablespoon of olive oil heats in a skillet over medium heat. The skillet holds a mixture of the minced garlic and a very fragrant sauté for 1 minute.
4. Incorporate the smoked paprika, ground cumin, and chili flakes, and sauté for another minute.
5. To the skillet, add the chickpeas and chopped tomatoes. Season them with salt and pepper, and allow to cook for 5-7 minutes. The mixture should be heated all the way through, and the flavors should meld together beautifully.
6. In a tiny basin, blend the tahini and lemon juice with a wire whisk until they achieve a smooth consistency. If necessary, incorporate a little water until the mixture is once again at a drizzling consistency.
7. After the aubergines have finished roasting, take them out of the oven. With a spoon, gently mash the insides to create a bit of a hollow, making more room for the stuffing.
8. Spoon the mixture of chickpeas and tomatoes over the roasted aubergine halves, dividing it evenly.
9. Pour the tahini sauce over the stuffed eggplants, and top with some parsley, pine nuts, feta, and pomegranate seeds.
10. Serve warm, either as a main dish or as a side, and relished the explosion of flavors and textures.
