Featured Recipe
Grilled Chickpea Stuffed Eggplants
By Kate
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Two medium-large eggplants halved and charred on a grill, flesh scooped and mixed with spiced chickpeas, roasted garlic and blistered tomato. Stuffed back, cooked in cast iron until tender and smoky. Served with a tahini yogurt drizzle, fresh herbs, and a splash of pomegranate molasses for tang and color. Perfect vegetarian main, naturally gluten, nut, and egg-free.
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Prep:
35 min
Cook:
20 min
Total:
55 min
Serves:
4 servings
vegetarian
Mediterranean
gluten-free
grilling
Introduction
Burnished eggplants, smoky and yielding. Crisp skin holds a textured chickpea stuffing — not mush, enough bite left. Harissa heat balanced by cool tahini yogurt sauce, that creamy, tangy smoothness. Garlic roasted whole, caramel notes melt in the mix instead of sharpness. Tomato blistered, skin peeled away, adds smoky sweetness. Preserved lemon sparks freshness while cinnamon and paprika weave warm, subtle depth. Pomegranate molasses is a late dot of sweet tart surprise. Grilling here is not just heat, but mastering the smoke, those char marks tell the tale. Patience on the grill, watching flesh soften yet firm, pulling scents on the breeze as time stretches. Twists on tradition, smaller eggplants substitute well—holds stuffing better, cooks faster. Chickpeas: swap for lentils or white beans if needed — texture counts. No fancy molds, just a simple cast iron pan tight to the grill. Minimal oil, big flavor, a vegetarian main that stands tall.
Ingredients
Sauce tahini section===
- 15 ml tahini
- 20 ml water
- 40 ml plain yogurt
About the ingredients
Eggplants around 400 g each work better than giant varieties here; tender but firm flesh sidelines watery disappointments. Olive oil quality shines through—extra virgin, pungent and grassy adds to smokiness. Whole garlic heads roast slowly, cutting their sharp flavor to mellow sweetness; avoid chopping raw as it becomes harsh when grilled quickly. Preserved lemon zest is optional but a game changer; if unavailable, use a squeeze of fresh lemon and a pinch of sea salt. Harissa heat varies by brand, start mild then add more to taste. Tahini can be replaced with smooth almond butter or sunflower seed butter if allergies present; keep water ratio for consistency. Yogurt should be thick, plain Greek style, but coconut yogurt works for dairy-free alternative though flavor differs slightly.
Method
Technique Tips
Scoring eggplant flesh avoids undercooking while allowing smoky penetration and speed. Keep skin intact so halves hold their shape during cooking and stuffing. Grill until flesh shows deep color changes and feels tender when poked with fork—the telltale sign of done. Tomato and garlic work like aromatics roasted together; peeling after provides no bitterness from charred bits. Mashing chickpeas coarse prevents gluey pastes—texture is key, bite and creaminess balanced. Cast iron pan retains even heat and prevents flare-ups from dripping oil. Grill covered to trap heat and smoke, not just direct flame. Tahini sauce requires slow whisking to incorporate water and yogurt smoothly; too fast and it curdles. Drizzle right before serving so sauce doesn’t soak into filling and lose its fresh tang. Pomegranate molasses adds layered flavor contrast but skip if too sweet for palate. Garnish with mint and lemon zest for brightness—avoid over-chopping herbs to keep fresh texture amid warm eggplant.
Chef's Notes
- 💡 Grill medium-high, let eggplants char deeply. Don’t rush. Check texture by poking with fork. Skin stays intact, keep it crispy. Roasted garlic softens. A must.
- 💡 For moisture, eggplant flesh stays thin for structure. Press gently while grilling, too much pressure leads to collapse. Rotate for even cooking, flavor enhanced.
- 💡 Chickpeas can swap for lentils if you have them. Texture is critical. Less mush, more bite. Mash gently, fork works. You want chunks, not paste.
- 💡 Use extra virgin olive oil, flavor matters. Quality oil transforms the dish. Pomegranate molasses optional but really adds depth. Try fresh lemon if you’re out.
- 💡 Drizzling tahini sauce last means fresher taste. If too thick, adjust with more water. Smooth yet runny is the goal. Stir slowly for uniform texture.
