Description
Roasted eggplant halves are filled with a flavorful chickpea and basmati rice mixture. A simple, satisfying vegetarian meal.
Ingredients
Units
- 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 1/2 oz/459 g can of cooked chickpeas
- 1 cup of basmati rice
- 2 tablespoon tomato paste
- 2 tablespoons red bell pepper paste/ Hot Ajvar
- 1 1/2 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- 3/4-1 cup water
- 2 tablespoon finely chopped parsley
- 1 garlic clove finely minced.
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400F and Line the baking sheet with aluminum foil. Drizzle 1/2 teaspoon oil over each halved eggplant and place it on baking sheet. Roast it in oven for about 30-35 minutes until it soft. Set aside to cool enough to touch. Remove the flesh with spoon and keep the eggplant shell aside.
- Set Instant pot in Sauté mode and heat 2 tablespoon of olive oil then add onion and fry for about 2-3 minutes until it turns the color.
- To this add tomato, red pepper paste, red pepper flakes, black pepper, salt, rice, chickpeas and water cook in high pressure for 5 minutes. Then manually release the pressure after 10 minutes of natural pressure release. Add half of parsley and fluff the rice.
- Scoop the rice into the egg plant shell and add garlic. Then topped with parsley and drizzle olive oil over the top. Put the stuffed eggplants into the oven for 5-6 minutes to allow the rice to bake for some time and infuse eggplant flavor.
- Serve immediately with yogurt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mediterranean