A delicious Mexican-inspired dish featuring creamy avocado, queso fresco, and hearty beans stuffed into roasted eggplant.
Follow the steps below to cook the desired recipe
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Cut the eggplant in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush the inside of the eggplant shells with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for 15-20 minutes until tender.
3. 3. In a bowl, mash the scooped-out eggplant flesh with black beans, chickpeas, diced tomatoes, crumbled queso fresco, and diced avocado. Season with salt, pepper, and any desired spices.
4. 4. Stuff the eggplant shells with the bean and vegetable mixture.
5. 5. Return the stuffed eggplants to the oven and bake for another 10-15 minutes until heated through.
6. 6. Serve hot and enjoy!
1 eggplant
1 cup black beans (cooked)
1 cup chickpeas (cooked)
2 fresh tomatoes, diced
1 hass avocado, diced
1/2 cup queso fresco, crumbled
Salt and pepper to taste
Olive oil
