I'm planning to make a range of eggplant dishes, and this is the first one.

  Eggplant is a nutritious vegetable that has many health benefits. Here are some of the benefits of eggplant and tips on how to incorporate it into your diet.

 High in antioxidants: Eggplants are a good source of antioxidants.  

Low in calories: Eggplants are low in calories, making them a good choice for those who are watching their weight. 

 It's important to note that some people may be allergic to eggplant, so it's always a good idea to check with your doctor before adding it to your diet.

• 100g chickpeas, soaked overnight,

      cooked in salted water

  1 grilled red bell pepper, chopped

      1 bunch of fresh onions, chopped

  4 cloves of garlic, minced

  2 tbsp sesame seeds

  2 tbsp sesame oil

  2 eggplants

  2 tbsp honey

  Bay leaves

  Rosemary

  Salt , Pepper                      

   

   

 Instruction 

Preheat your oven to 375°F (190°C).

Cut the tops off of the eggplants and carefully scoop out the flesh,

 leaving a 1/2 inch border around the edges.

 Brush the inside with the mandarin juice and spread the honey on the edges.

 Sprinkle sesame seeds on top and set aside.

In a bowl, mash the cooked chickpeas with a fork.

 Add in the chopped grilled red bell pepper, minced garlic, chopped onions, and herbs. 

Mix well and season with salt and pepper to taste.

Stuff the eggplants with the chickpea mixture and place them in a baking dish.

 Cover the dish with baking paper and bake in the oven for 30-35 minutes.

 or until the eggplants are tender and the filling is heated through.

While the eggplants are baking, heat the sesame oil in a pan over medium heat.

 Add in the chopped eggplant flesh and sauté for 5-7 minutes, 

or until they are softened and lightly browned

Serve the stuffed eggplants hot, garnished with the sautéed eggplant on top.

 Enjoy!

-THRY-