Here’s a super healthy meal loaded with plant-based protein to serve for dinner. Eggplants are stuffed with a delicious combination of chickpeas and tomato, then baked in the oven. We are sure that both vegans and meat eaters will love it. Easy to do and no cleanup, try it now!
Photo credit: © Eatwell101.com
Ingredients list for the baked stuffed cup
- 3 small or medium eggplants (round-shaped are best for this recipe)
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced thin across the grain
- 2 to 4 garlic cloves (to taste), minced
- 3 tomatoes, seeded and diced
- 1 sprig rosemary
- 1 (15-ounce) can chickpeas, drained
- Salt and pepper to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Preheat the oven to 400°F (200°C). Cut eggplants in half and scoop out the flesh bottom-side, using a knife and a tablespoon. Dice the other halves and keep the small hats for later. Set aside.
2. 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.
3. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the diced tomatoes, sprig of rosemary and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 5 minutes. Add freshly ground pepper, then taste and adjust seasoning.
4. Remove the rosemary sprig, and stir in the drained chickpeas. Add diced eggplant and cook for another 5 minutes until the sauce is fragrant.
5. Using a spoon, stuff the eggplant cups to the edge and more. Transfer to a baking dish or a cast iron skillet along with the eggplant hats on the side. Drizzle with olive oil and sprinkle rosemary leaves. Bake in the oven for 20 – 30 minutes, until eggplant cups are softened and cooked through. Remove from the heat, and allow to cool for at least 5 minutes.
6. You can serve the 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.
Photo credit: © Eatwell101.com
