Let’s get grilling! This dish is full of flavor, so filling and perfect for the summer dinner. Grilled eggplant with chickpeas, grilled cherry tomatoes and orzo. Top it off with BBQ Date Sauce. The sauce has dates, smokey paprika and cumin, and garlic. It all comes together in this flavorful dish.
Grilled Stuffed Eggplant with Chickpeas and Orzo
Ingredients
- 2 eggplants, cut in 2 lengthwise
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 cups orzo
- 1 can chickpeas, drained and rinsed
- 1/2 yellow onion, diced
- 1 clove garlic
- 1 cup cherry tomatoes
- 1 tsp kosher salt
- 2 tsp cumin
- 1/2 tsp black pepper
- 1/2 lemon, juiced
Instructions
- Preheat the grill.
- Place cherry tomatoes on the grill and char it from all the sides. Set it aside.
- Meanwhile, boil the water in the medium pot.
- Cook orzo according to the package. Make it al dente.
- Rub eggplant halves with a teaspoon of olive oil and salt.
- Place it on the grill.
- Meanwhile heat olive oil in the large pan.
- Add diced onion and garlic.
- Sauté it until onion is translucent and garlic is fragrant.
- Add orzo, chickpeas, tomatoes to the pan.
- Saute it until chickpeas are heated through.
- Take the eggplant off the grill. Make sure its cooked through.
- Scoop the inside of each half.
- Dice it and add it to the pan with the chickpeas and orzo.
- Dice it and add it to the pan with the chickpeas and orzo. Saute it for about 10 minutes.
- Turn off the heat and add the lemon juice.
- Fill the eggplant half with orzo, chickpeas mixture.
- Serve it with BBQ Date Sauce and enjoy!
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