Chickpea-Stuffed Eggplant

Name: Chickpea-Stuffed Eggplant
Total time: 65 min
Yield: 2 servings
Ingredients: 650 g Eggplant; 300 g Canned chickpeas drained; 300 g Tomato; 150 g Onion; 2 cloves Garlic; 2 tbsp Olive oil; 0.5 tsp Ground cumin; 20 g Fresh parsley; 150 g Plain yogurt; 0.5 tsp Salt; 0.25 tsp Black pepper; 80 ml Water

Soft roast eggplant holds a generous tomato-chickpea filling with parsley and cool yogurt.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant650 g
Canned chickpeas drained300 g
Tomato300 g
Onion150 g
Garlic2 cloves
Olive oil2 tbsp
Ground cumin0.5 tsp
Fresh parsley20 g
Plain yogurt150 g
Salt0.5 tsp
Black pepper0.25 tsp
Water80 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk.

Method

Roast the eggplant

Heat a conventional oven to 220°C (425°F). Halve two small eggplants lengthways and score the flesh without piercing the skins. Brush cut sides with 1 tbsp oil and sprinkle with half the salt. Roast cut-side up on a tray for 30–35 minutes, until the flesh is fully tender.

Cook the filling

Dice onion and tomatoes; mince garlic. Heat remaining oil in a skillet. Cook onion for 7 minutes, then garlic and cumin for 1 minute. Add tomatoes, 80 ml water, remaining salt and pepper. Simmer for 10 minutes.

Add the chickpeas

Rinse and drain enough canned chickpeas to weigh 300 g. Stir into the sauce and simmer for 5 minutes. Chop parsley and stir half into the filling. Mash a few chickpeas with the spoon to thicken it.

Fill and warm

Press a hollow into each cooked eggplant half with a spoon, leaving the flesh in the skin. Pile chickpea filling into the hollows and spoon any extra sauce around them. Return to the oven for 8–10 minutes, until steaming hot.

Serve

Divide four filled halves between two plates. Add yogurt beside, not over the hot tray, and scatter with remaining parsley.

Eggplant should collapse easily under a fork before filling; a firm centre needs more roasting.

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