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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag