Stuffed Eggplants with Pomegranate & Tahini | FoodFlakes.com

Ingredients

• 3 small eggplants, halved
• 2 T. extra virgin olive oil
• 1/2 medium red onion, diced
• 1 medium red bell pepper, diced
• Sea salt and black pepper, to taste
• 2-3 garlic cloves, minced
• 2 T. tomato paste
• 2 t. ground cumin
• 1/2 t. ground cinnamon
• 1/4 t. dried oregano
• 1/4 t. red pepper flakes
• 1 15 oz. can crushed tomatoes, with liquid
• 1 15 0z. can chickpeas, rinsed and drained
• 1/2 c. plain Greek yogurt (full fat)
• 3 T. tahini
• 2 T. fresh lemon juic
• 1/2 c. pomegranate seeds
• 1/2 c. fresh parsley, chopped