2 medium-size round eggplants
2 tsp extra virgin olive oil
1 can chickpeas, rinsed and drained
1 small green capsicum, finely diced
1 brown onion, chopped finely
2 garlic cloves finely diced (for both stuffing and yoghurt sauce)
½ tbsp of low salt tomato paste
½ cup of water
2 tomatoes, diced
½ tbsp of fresh oregano
1 tbsp flat-leaf parsley
½ cup natural yoghurt
½ tbsp lemon juice
Pinch of sugar
Salt, to taste
Preheat the oven to 180 degrees fan-forced.
Peel the eggplants intermittently lengthways so that they look like they are wearing striped pyjamas – leave the stems on.
Prick some holes in the eggplants with a fork.
On a tray lined with baking paper – place eggplants (generously coated in olive oil) and bake for 30 minutes until soft.
Meanwhile, in a pan place olive oil, brown onion and garlic, and sautee for a few minutes or until the onions have softened.
Add capsicum, chopped tomatoes, chickpeas, water and tomato paste and season with salt and pepper – cook for 10 minutes, gently simmer.
Remove off the heat and season with fresh herbs – reserve some parsley for serving.
Leave the eggplants in a baking dish. Cut a slit – not the entire way through – in the eggplant and make a little opening to stuff the eggplant.
Stuff the eggplant with the vegetable mixture. Bake for a further 10-15 minutes.
Combine yoghurt and lemon juice in a bowl, and season with salt.
Serve eggplant with a dollop of yoghurt and fresh parsley on top.