- Prep Time
- 15 mins
- Total Time
- 2 h
- Serves
- 8
Ingredients
- 4 cups
- chopped eggplant (approx. 1-in./2.5-cm cubes)
- 1 L , about ¾ lb/375 g
- 2 tbsp
- olive oil
- 30 mL
- 6
- cloves garlic, minced, divided
- 3 cups
- canned chickpeas, rinsed and drained
- 750 mL
- ⅔ cup
- tahini paste, divided
- 150 mL
- ⅓ cup
- reduced sodium soy sauce, divided
- 75 mL
- 1 cup
- dry breadcrumbs
- 250 mL
- ⅓ cup
- toasted pine nuts
- 75 mL
- ¼ cup
- finely chopped fresh parsley
- 60 mL
- 1 cup
- vegetable broth
- 250 mL
Method
- Step 1
- Preheat oven to 375°F (190°C). Toss eggplant with oil and 4 cloves garlic. Spread on parchment lined-baking sheet. Roast 30 to 35 min., or until tender. Cool slightly.
- Step 2
- Combine roasted eggplant, chickpeas, ¼ cup (60 mL) tahini and 2 tbsp (30 mL) soy sauce in food processor; pulse until coarsely chopped. Do not over-process. Scrape into large bowl. Stir in breadcrumbs, pine nuts and parsley.
- Step 3
- Scrape eggplant mixture into parchment paper-lined 9 x 5-in. (1.9 L) loaf pan (size parchment to overhang sides of pan) and smooth top of batter. Bake 50 min., or until firm to the touch. Remove from oven. Let stand 15 min.
- Step 4
- Meanwhile, make tahini gravy by combining remaining tahini, vegetable broth, remaining garlic and remaining soy sauce in medium saucepan. Whisking constantly, cook over medium-low heat 6 to 8 min., until thickened and hot. Do not allow to come to a boil. Using parchment, lift loaf out of pan onto cutting board. Slice loaf and serve with gravy.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ recipe):
- Calories:
- 360
- Fat:
- 19 g
- Saturated Fat:
- 2 g
- Carbs:
- 38 g
- Fibre:
- 7 g
- Sugar:
- 4 g
- Protein:
- 13 g
- Sodium:
- 660 mg