Stuffed Eggplants Recipe
Bright, savory, and nourishing, these roasted eggplant boats are filled with a protein‑packed chickpea and tomato mixture. Ready in under an hour, they make an easy weeknight centerpiece or casual dinner for two.
Ingredients
- 1 medium eggplant aubergine, halved and scored
- 1 can 240 g chickpeas, drained and rinsed
- 200 g canned diced tomatoes drained
- 1 small red onion finely chopped
- 2 garlic cloves minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 2 tbsp extra‑virgin olive oil
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Preheat your oven to 180 °C (356 °F).
- Halve the eggplant lengthwise and make shallow crosshatch cuts in the flesh. Sprinkle cut sides with salt and let rest for 10 minutes. Pat dry.
- Brush each eggplant half with 1 tbsp of olive oil and place cut‑side up on a baking sheet.
- In a skillet over medium heat, warm the remaining oil. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute more.
- Stir in paprika and cumin, toasting briefly until fragrant. Add chickpeas and tomatoes, simmering 5 minutes until the mixture thickens. Season with salt and pepper.
- Spoon the chickpea‑tomato filling evenly into each eggplant “boat.”
- Bake for 30–35 minutes, until the eggplant is tender and the filling is heated through.
- Let the stuffed eggplants rest 5 minutes, then sprinkle with parsley and serve warm.
Notes
Nutrition Information (per serving)
- Calories: 380
- Fat: 16 g
- Carbohydrates: 45 g
- Protein: 6 g
- Fiber: 12 g
- Sodium: 600 mg (approx.)
- Cholesterol: 0 mg