OUR RECIPES

Eggplants stuffed with Chickpea Paliria and Shrimps

Name: Eggplants stuffed with Chickpea Paliria and Shrimps
Total time: 35 min
Yield: 2
Ingredients: 2 eggplant cut in half; 4 tablespoons of olive oil; Salt; For the filling you will need:; 1 package of 280g Paliria Greek Island chickpeas; 10 shrimps peeled; 2 tablespoons olive oil; 1 onion finely chopped; 1 clove of garlic, finely chopped; 1 glass of dry white wine; 100 g canned tomatoes; 1 teaspoon tomato paste; 1 tbsp spice mixture (cumin, coriander, ginger, cinnamon, nutmeg, paprika); Juice of 1 lime; Salt & pepper; A little finely chopped parsley for serving

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The stuffed eggplants with chickpea Paliria and shrimps are the ultimate combination of legumes, vegetables and seafood that we highly recommend if you are vegan or if you are fasting!

GREEK ISLAND CHICKPEAS

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35
MINUTES

2
PORTIONS

HARD

CATEGORIES:

SEASON, TYPE, SUMMER, VEGAN, CHICKPEAS, HARD, FASTING, UP TO 1 HOUR, FAST, EASTER, LEGUMES, WINTER

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The ingredients for the Eggplants stuffed with Chickpea Paliria and Shrimps are

2 eggplant cut in half

4 tablespoons of olive oil

Salt

For the filling you will need:

1 package of 280g Paliria Greek Island chickpeas

10 shrimps peeled

2 tablespoons olive oil

1 onion finely chopped

1 clove of garlic, finely chopped

1 glass of dry white wine

100 g canned tomatoes

1 teaspoon tomato paste

1 tbsp spice mixture (cumin, coriander, ginger, cinnamon, nutmeg, paprika)

Juice of 1 lime

Salt & pepper

A little finely chopped parsley for serving

For the recipe of the Eggplants stuffed with Chickpea Paliria and Shrimps, follow these steps

Cut the eggplants in half horizontally and carve them into small squares from the inner side. Sprinkle them with 1 tablespoon olive oil and salt. Bake in a preheated oven at 180°C for 20 minutes.

In a deep frying pan, add the olive oil, onion and garlic and sauté for 1 minute until glossy. Add the shrimps, fry for 2 minutes on each side and remove from the pan.

Pour the wine into the pan, let the alcohol evaporate, add the rest of the ingredients and boil the sauce for 15 minutes.

Add the chickpeas, stir gently and remove from the heat. Pour the shrimps and let them cook with the heat. Pour over the lemon, add the chopped parsley and mix.

Remove the aubergines from the oven and with a spoon press on their flesh, creating a “case” in which we place the mixture with the chickpeas.