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4 baby eggplants, cut in half lengthwise
2 tsp chili powder
1 tsp cumin
1 cup firm tofu, finely diced
1 lime, zested and juiced
1 cup cooked black beans, rinsed
½ cup white onion, finely diced
½ cup each red and yellow pepper, finely diced
½ cup cherry tomatoes, finely chopped
2 cloves garlic, grated
2 tsp olive oil
Salt and pepper to taste
5 tbsp cilantro, finely chopped and divided
Preheat the barbeque to medium-high.
With a small paring knife, scoop out the centre of each eggplant half, leaving ¼ inch of flesh around the skin. Place scooped eggplant into a medium-sized bowl. Add remaining ingredients, but only 3 tablespoons of the cilantro, and stir to combine. Stuff the mixture tightly into each eggplant half. Drizzle with olive oil.
Place on grill and, with the lid down, grill for 10 minutes. Lift lid, rotate the eggplant 30 degrees and close the lid. Grill for another 10 minutes or until eggplant is soft and the tops are golden. Garnish with reserved cilantro and serve warm.