Mediterranean Stuffed Eggplant Boats
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free
244 cal
8g protein
35g carbs
8g fat
per serving · estimated
Ingredients
- 2 medium Eggplants
- 1/2 cup Cherry Tomatoes
- 1 small Red Onion
- 2 Garlic Cloves
- 1 can (15 oz) Canned Chickpeas
- 1 tbsp Olive Oil
- 1/4 cup Fresh Parsley
- 1 Lemon
- 1/2 tsp Ground Cumin
- 1/2 tsp Paprika
- to taste Salt & Pepper
Method (tap to check — screen stays awake)
- 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.
- 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.
- 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.
- 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.
- 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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