I know that I post less and less on Instagram and on my blog... I am very ashamed and sorry about that. But I have some exciting news too! 1 month to go for launching the TOOP.
Isn't it crazy? after almost 10 months is ready to be out. You may see that i created its Instagram page and I am working on our E-shop. Meanwhile, I have to eat good food to have the energy for all the work. Don't you agree?
As you know eggplant is one of the most popular ingredients in Mediterranean and middle eastern countries. We eat it all year and we will be surprised if you ask us when is the season of this incredible veggie.
This vegetarian stuffed eggplant is a twisted recipe that I created for myself. I eat so many eggplant dishes per week that I can get tired of eggplant but creating new vegetarian recipes with flavors can keep me motivated. Check out the recipe below;
1 cup of cooked chickpeas
1 tsp garlic powder
100 gr arugula salad
2 fresh tomatoes, diced
2 tbsp fried onions
Use a sharp knife to peel off a line on your eggplants and cut them into halves but not entirely.
Oil brush the eggplants on both sides and place them on a baking tray.
Bake them in the oven at 230 for 20 minutes.
Meanwhile, mix chickpeas with diced tomatoes, olive oil, fried onions, and salt, and garlic.
After 20 minutes, take out your eggplants and fill them with the chickpeas mixtures and put them again in the oven for another 20 minutes.
Easy as that! Your delicious vegetarian plate is ready! Topped it with some arugula salad and more oil.
Enjoy your dinner!