This dish is tested on many guests and family members and they all LOVED it. I hate to brag but some don’t even like eggplants (aubergine) or chickpeas (garbanzo beans)!
The reason why I didn’t put it on VegFusion before because I wanted someone to name the dish. Well, it happened while my childhood friend Mine –she donated that wonderful Hummus recipe, remember? –and her husband Scott were visiting us. Being gluten sensitive, I thought that would be the ultimate dish for them especially served with İç Pilav – Pilaf with Pine Nuts and Dried Currants. But the bonus of cooking the dish for them was Scott came up with a name! After that, I needed to cook it one more time and take some photos. Today is the day it all came together.
2 large and round eggplants
1/3 cup olive oil
Maldon sea salt and black pepper
1x can (425gr) chickpeas (ganbanzo beans), rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
3 generous tbsp Tofutti Sour Supreme (vegan sour cream)
Juice of ½ lemon, freshly squeezed
Handful flat-leaf parsley, washed and finely chopped
• Preheat the oven to 200°C.
• Cut the eggplants in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make more than three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped pattern.
• Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with some salt and pepper. Roast for 35 to 40 minutes for large ones, smaller ones require less time in the oven like 30 minutes. The flesh should be soft and nicely browned. Remove from the oven and set aside.
While the eggplants are in the oven, prepare the stuffing:
• Process the chickpeas (garbanzo beans), vegan sour cream and lemon juice in a food processor. Scrape the sides and pay attention to the area under the blade –this is usually where you get not so processed bits and pieces. Transfer into a bowl.
• Add the remaining ingredients; parsley, cumin, coriander and salt.
• Spoon the spicy chickpea puree over the eggplant halves and serve.
Note: What we do after serving the dish like I mentioned above is; by using a fork, we mash and mix the cooked eggplant (aubergine) flesh with the spicy chickpea (garbanzo bean) mixture. The skin on the eggplants in Australia is quite thick. I have been trying to adapt many dishes without any success but here, in this recipe, the thickness of them work really well as a second, boat-like plate. You understand what I am talking about when you finish your eggplant (aubergine) and face your own boat 🙂 Do I need to mention that you don’t eat the skin?