Stuffed Roasted Eggplant
A Mediterranean-inspired dish featuring tender roasted eggplant halves filled with a savory, herb-packed mixture of chickpeas, tomatoes, and toasted pine nuts.
Ingredients
- •2 large eggplants, halved lengthwise
- •4 tablespoons extra virgin olive oil
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 cup cherry tomatoes, quartered
- •1/2 cup red onion, finely diced
- •3 cloves garlic, minced
- •1/4 cup fresh parsley, chopped
- •1/4 cup toasted pine nuts
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •Salt and black pepper to taste
- •1/4 cup tahini for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Score the flesh of the eggplant halves in a crosshatch pattern, being careful not to pierce the skin, then brush with 2 tablespoons of olive oil and season with salt.
- 3
Place eggplants cut-side down on the baking sheet and roast for 20 minutes until tender.
- 4
While the eggplants roast, heat the remaining olive oil in a skillet over medium heat and sauté the onion until translucent.
- 5
Add the garlic, chickpeas, cherry tomatoes, cumin, and smoked paprika to the skillet, cooking for 5 minutes until the tomatoes soften.
- 6
Remove the eggplants from the oven, flip them over, and gently press down the centers to create a well.
- 7
Spoon the chickpea mixture generously into the center of each eggplant half.
- 8
Return the stuffed eggplants to the oven for another 10 minutes to meld the flavors.
- 9
Garnish with fresh parsley and toasted pine nuts, then drizzle with tahini before serving.
💡 Chef tips
- To remove any potential bitterness from the eggplant, sprinkle the cut sides with salt and let them sit for 15 minutes before patting dry.
- You can substitute pine nuts with toasted slivered almonds or sunflower seeds for a more budget-friendly crunch.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in a 350°F oven.
✅ How it should turn out
The finished dish should feature golden-brown, tender eggplant skin holding a warm, aromatic filling that balances the earthiness of chickpeas with the bright, savory notes of roasted tomatoes and creamy tahini.