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 medium 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
- •2 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
- •Optional: 1/4 cup crumbled feta cheese (if serving as dairy)
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.
- 3
Brush the cut sides of the eggplants with 2 tablespoons of olive oil and season generously with salt and pepper.
- 4
Place the eggplants cut-side down on the baking sheet and roast for 20 minutes until the flesh is tender.
- 5
While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat and sauté the onion until translucent.
- 6
Add the garlic, chickpeas, cumin, and smoked paprika to the skillet, cooking for 5 minutes until fragrant.
- 7
Remove the skillet from heat and stir in the cherry tomatoes, parsley, and toasted pine nuts.
- 8
Flip the roasted eggplants over, gently scoop out a small amount of the center flesh to create a well, and fill each half with the chickpea mixture.
- 9
Return the stuffed eggplants to the oven for an additional 10 minutes to allow the flavors to meld.
- 10
Serve warm, garnished with extra fresh herbs or optional feta cheese.
💡 Chef tips
- To ensure the eggplant is not bitter, sprinkle the cut sides with salt and let them sit for 15 minutes before patting dry with a paper towel.
- You can prepare the chickpea filling a day in advance and store it in the refrigerator to speed up the cooking process.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 350°F until warmed through.
✅ How it should turn out
The finished dish features golden-brown, buttery-soft eggplant skin holding a vibrant, aromatic filling that balances earthy chickpeas with the bright acidity of tomatoes.