Chickpea Tomato Baked Eggplant Boats – This baked stuffed eggplant recipe is an easy and delicious way to get your veggie dose in a fun and flavorful way. Tender eggplant halves are filled with a savory mix of garlic, onion, chickpeas, tomatoes, and fragrant aromatics, then roasted to perfection, creating a hearty, satisfying dish that’s great for a vegan lunch or dinner. The baked eggplants are soft and buttery in the middle while the spices and herbs bring us an amazing flavor. Serve with a fresh salad, rice, or couscous for a complete meal. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the baked stuffed eggplants recipe
- 3 small or medium eggplants (round shaped are best for this recipe)
- 4 tablespoons extra virgin olive oil
- 1 large onion, sliced thin across the grain
- 3 garlic cloves, minced
- ¼ cup fresh chopped flat-leaf parsley
- 2 tablespoons fresh chopped basil
- 3 tomatoes, seeded and diced
- Juice of 1/2 lemon
- 1 sprig rosemary
- 1 (15-ounce) can chickpeas, drained
- 1/12 teaspoon salt and pepper to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the baked stuffed eggplants: Cut eggplant in half lengthwise and scoop out the flesh from one half, using a knife and a tablespoon. Dice the other half of the eggplant. Repeat the same process with the other eggplants. Set aside.
2. Preheat your oven to 400°F (200°C). Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring often, until tender, about two minutes. Add the garlic and a pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the diced tomatoes and a sprig of rosemary. Bring to a simmer, and simmer uncovered, stirring often, for 5 minutes. Add freshly ground pepper and adjust seasoning if needed. Remove the rosemary sprig, and stir in the drained chickpeas. Add diced eggplant from step 1 and cook for another 5 minutes until the sauce is fragrant.
3. Using a spoon, stuff the halved eggplants to the edge and a little more. Transfer the stuffed eggplants to a baking dish or a cast iron skillet. Drizzle with olive oil and sprinkle rosemary leaves. Bake in the oven for 20 – 30 minutes, until eggplant boats are softened and cooked through. Remove from the heat, and allow to cool for at least 5 minutes.
4. You can serve the baked stuffed eggplants warm or cold, with additional rosemary. This dish is delicious the next day, after a quick reheat at 325°F (160°C) in the oven. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the stuffed eggplants recipe
- You can add quinoa, rice, or couscous it the eggplant stuffing mix instead of serving on the side. It’s delicious too!
How to choose eggplants at the grocery store
When shopping for eggplant, look for smooth and shiny skin with firm flesh. Avoid eggplants with any wrinkled or blemished skin as they may be more bitter tasting.
How to keep baked stuffed eggplant leftovers?
You can keep baked eggplant leftovers for up to 4 days in an airtight container in your refrigerator. Reheat in a baking dish in the oven or microwave.
Photo credit: © Eatwell101.com
