Mediterranean Stuffed Eggplant Boats

Mediterranean · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 4 medium Eggplants
• 1 cup Cherry Tomatoes
• 1 small Red Onion
• 3 Garlic Cloves
• 1 can (15 oz) Canned Chickpeas
• 2 tbsp Olive Oil
• 1/4 cup Fresh Parsley
• 1 Lemon
• 1 tsp Ground Cumin
• 1 tsp Paprika
• to taste Salt & Pepper

Method

1. Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush the insides with 1 tbsp olive oil, salt, and pepper. Place on a baking sheet and bake for 20 minutes until slightly softened.
2. Meanwhile, finely chop the red onion, garlic, and eggplant flesh. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion, garlic, and chopped eggplant flesh until fragrant and softened, about 5 minutes.
3. Add canned chickpeas (drained and rinsed), cherry tomatoes (halved), cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally. Remove from heat and stir in chopped parsley and lemon juice.
4. Spoon the chickpea mixture into the eggplant boats. Return to the oven and bake for another 15 minutes until the eggplants are tender and filling is heated through.
5. Remove from oven, garnish with additional parsley if desired, and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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