- 1 eggplant (medium, about 3-4 cups worth)
- 1 tablespoon olive oil
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 can chickpeas (drained and patted dry.)
- 1/2 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 4 sweet potatoes (cut in half lengthwise)
- 1/4 cup Tahini
- 1/4 cup pomegranate seeds
- 1 bunch cilantro (finely chopped)
|Calories440Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
xxx x. 21 days ago
this is a great recipe!! easy and fast to make. I used some spicy roasted tomatoes sauce and topped it off with some yogurt it was really good.
Paul S. 2 months ago
Great, quick and easy recipe! I used zucchini and squash in place of Robert's cousin, eggplant! We will be having this again!!
karen malleus 2 months ago
My Dining for Women group, “Absolutely Loved “these sweet potatoes! The mixture of seasoning and different textures was outstanding, and a beautiful presentation
Rebecca D. 3 months ago
Great ! did it without the eggplant, turned well
Kamilla King 3 months ago
It was so good! I didn’t get a big enough aubergine so only had enough stuffing for four halves, but still everything was amazing. I added some raw cherry tomatoes on top as well as the pomegranate seeds
Michal 3 months ago
Really delicious and surprisingly filling For sure a repeat!
angie 3 months ago
This was very good. I did have to cook the sweet potatoes 5 minutes longer than the directions but I did have very big potatoes.I did not use the pomegranates, but overall was delicious. Family was surprised as they usually don't like eggplant.
Christina Cesarz 4 months ago
A lot of fun flavors! Definitely a unique dish that I’ll be making again. The tahini added a whole new texture and wow-factor
Sheri R. 4 months ago
These were a disappointment to me. I was excited about the seemingly interesting range of flavors, but it was not a good combination and the texture was mushy all around. For the time and effort, not worth it.
Heather Carter 4 months ago
Great!! We roasted the eggplant instead of pealing and cutting. Didn’t add the water as we saved the juices from roasting. Perfect!
AJ Tennant 5 months ago
very easy to make with a range of flavours! add a side salad and you have one of the best looking, most colorful meals you'll ever enjoy.