MyMT™ Blog

The MyMT™ Kitchen: Chickpea Stuffed Smoky Aubergine

The aubergine or eggplant isn’t for everyone – especially if you are allergic to plants that fall within the nightshade family (Solanaceae). Aubergine, along with tomatoes, potatoes and peppers, and other crops, can be tricky for women who are troubled by nightshade plants, which can contribute to gut inflammation and irritable bowel syndrome. 

But if the humble eggplant, which originated on the savannahs of Africa, but was domesticated in Asia, is on your menu, then this recipe is for you! 

Teamed up with Chickpeas, the combination of Aubergine and Chickpeas gives you a potassium boost. Both foods are rich in potassium which, if you don’t have leaky gut syndrome, is beneficial for your heart health during menopause. 

Chickpeas are a legume. Many dietary guidelines indicate that we all need more legumes in our diet, because they are a great source of dietary fibre, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron – all nutrients that are beneficial to the health of midlife women. 

Chickpea Stuffed Smoky Aubergine


  • 1 lemon
  • 4 aubergines
  • 4 tbsp Tahini
  • 2 tbsp Harissa
  • 1 can of chickpeas
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • Extra Virgin Olive Oil
  • Pomegranate seeds
  • Mint leaves
  • Salad: Cucumber, tomato and red pepper diced.


  1. Preheat oven to 180 degrees Celsius
  2. Cut your aubergines in half. Place them on a baking tray, and rub with olive oil, salt and pepper. Bake for 50 minutes.
  3. Drain the chickpeas and add them to a separate bowl with the smoked paprika, cumin and a dash of olive oil to coat them. Mix together and place on a baking tray with a pinch of salt. Bake for 25 minutes (until crispy).
  4. In a separate bowl, combine tahini, a squeeze of lemon juice, salt and pepper and a tsp of olive oil. Then add a tbsp of water and stir together.
  5. While everything is cooking, make the salad.
  6. Remove the aubergines and cut in half. Add cuts into the flesh, and spoon out some of it.
  7. Remove the chickpeas. Combine it with the flesh of the aubergine, and then place it back into the aubergine.
  8. To plate up, drizzle the tahini paste on top of the aubergines and sprinkle with pomegranate seeds and mint. Serve the salad on the side, or on top of the aubergines.

[Modified from a Mob Recipe]

If you are experiencing Gut Health concerns now that you are in menopause, then please also explore my stand-alone module called ‘Restore your Grateful Gut’. You can click on the image below to access the information. 

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