Ingredients
2 large globe eggplants
1 can (15 oz) chickpeas, drained and rinsed
2 medium tomatoes, diced
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp pine nuts, toasted
1/2 tsp salt
1/2 tsp black pepper
Optional: 1/4 cup crumbled feta cheese
Instructions
Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise and scoop out flesh, leaving 1/2-inch walls.
In a bowl, mash chickpeas with a fork. Add diced tomato, onion, garlic, cumin, paprika, and cinnamon. Mix with olive oil.
Place eggplant halves cut-side down on a baking sheet. Roast for 30 minutes. Remove and discard excess liquid from cavities.
Spoon chickpea mixture into eggplant cavities. Return to oven and roast for 10 minutes. Garnish with parsley, mint, pine nuts, and a drizzle of lemon juice. Add feta cheese if using.
Notes
For a seasonal twist, add roasted zucchini or bell peppers to the chickpea mixture. Substitute canned chickpeas with 1 1/2 cups cooked chickpeas. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 25
- Cook Time: 40
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Plant-based
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg