Chickpea Stuffed Eggplant
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 35 min
- Cost
- $13.00
- Nutrition
- 370 cal · 15g protein
- meatless
- budget
🍳 1 pan
Chickpea Stuffed Eggplant is a Mediterranean weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $13 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Balloon whiskDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 count eggplants
- 1 can low-sodium chickpeas
- 1 can no-salt-added diced tomatoes
- 1 count yellow onion
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bunch fresh parsley
- 3 tbsp tahini
- 1 count lemon
- 3 tbsp olive oil
- 1/2 tsp salt
Steps
- Heat oven to 425°F. Halve the eggplants lengthwise, score the flesh, brush with 2 tbsp oil and salt, and roast cut-side down 20 minutes.
- Meanwhile cook the diced onion in the remaining oil 5 minutes, add garlic, cumin and paprika for 1 minute, then the tomatoes and drained, rinsed chickpeas. Simmer 8 minutes.
- Scoop some flesh from each roasted eggplant half, chop it, and stir it into the chickpea filling.
- Pile the filling into the eggplant shells and bake 10-12 minutes more.
- Whisk the tahini with lemon juice and water until drizzly, spoon over the top, and finish with parsley.
- Picky eater tip: serve a plain roasted eggplant half with chickpeas on the side, and keep the tahini sauce separate.
- Make ahead: cook the filling up to 2 days ahead and keep it in the fridge, then stuff and bake when ready.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 15 g
- Carbohydrates
- 32 g
- Fiber
- 10 g
- Sugar
- 5 g
- Fat
- 21 g
- Saturated fat
- 3 g
- Sodium
- 460 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop