Chickpea and Couscous Stuffed Eggplant and Tahini Sauce

Ingredients:

2 large eggplants
1 onion, chopped
2 cloves garlic, minced
3/4 cup couscous
1 cup cherry tomatoes, halved
3/4 cup chickpeas
2 teaspoons grapeseed oil
1/4 cup parsley, chopped
salt and pepper

1/4 cup tahini
1/4 cup water
1 clove garlic, minced
juice of half a lemon
salt and pepper

Cut eggplants in half lengthwise. Scoop out insides leaving half an inch of flesh on the shell. Brush hollowed eggplant with oil and bake 20 minutes at 400. Set aside.

Meanwhile, chop the eggplant pulp into small pieces and cook the couscous.

Heat oil in a pan and cook onion and garlic. Add eggplant pulp, cover and cook until soft. Stir in chickpeas and tomatoes. Season with salt and pepper.

In a small bowl, mix all the ingredients for the tahini sauce.

To assemble, spoon chickpea mixture into eggplant shells. Drizzle with tahini sauce and garnish with parsley. Serve with a wedge of lemon.