Chickpea and Basmati Rice Stuffed Eggplant
Ingredients
- 4 tablespoons olive oil
- 1 large egg plant cut in half lengthwise and flat sides scored into a crisscross pattern
- 3/4 cup chopped onion
- 1 13.5 oz/459g can of cooked chickpeas
- 1 cup of basmati rice
- 2 tablespoon tomato paste
- 2 tablespoons red bell pepper paste/ Hot Ajvar
- 1 ½ teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 3/4-1 cup water
- 2 tablespoon finely chopped parsley
- 1 garlic clove finely minced.
- ½ teaspoon salt
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