Dinner · Middle eastern
Stuffed eggplant with chickpeas
Roasted eggplant halves filled with a spiced chickpea and tomato mixture.
- Serves
- 2
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 medium eggplants, halved lengthwise
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp cumin, ground
- 1/2 tsp cinnamon, ground
- 300 g canned crushed tomatoes
- 150 g canned chickpeas, drained and rinsed
- 10 g fresh parsley, chopped
Method
Preheat the oven to 200C (400F), score the eggplant flesh, brush with 1 tbsp olive oil, and roast cut-side up for 20 minutes.
Heat the remaining oil in a skillet over medium heat and cook the onion for 6 minutes until softened.
Add the garlic, cumin, and cinnamon, and cook for 1 minute.
Stir in the crushed tomatoes and chickpeas and simmer for 10 minutes.
Scoop some flesh from the roasted eggplant, chop, and stir into the chickpea mixture.
Fill the eggplant shells with the mixture, return to the oven for 10 minutes, and top with parsley.