Stuffed Eggplant with Chickpea & Tomato Sauce | Vegan
As an Amazon Associate, I earn from qualifying purchases.
Print Recipe Servings 2 Servings
Take Your Cooking to the Next Level! Get step-by-step instructions with photos, ingredient shots for faster shopping, and full nutritional info with our app! Learn more
Ingredients
- 2 large eggplants
- 2 tomatoes chopped
- 1 onion chopped
- 4 cloves garlic pressed
- 1 cup cooked chickpeas
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp basil
- 2 tsp paprika
- ½ tsp turmeric
- salt to taste
- ¼ tsp black pepper
- 2 tbsp ground flax seeds
- ¼ bunch fresh parsley
Make Recipes Fit Your NeedsAdjust serving sizes, and keep your screen from going dark while you cook with “Cook Mode.” Discover the app.
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the eggplants into two equal halves lengthwise and scoop the core with a spoon to form something like eggplant boats.
- Chop the inside of the eggplants into little pieces and place them in a pot. Fold in the chopped tomatoes and onion.
- Season with the cumin, oregano, basil, paprika, turmeric, salt, and black pepper. Stir everything well and boil for 10-15 mins.
- Place the cooked chickpeas in a food processor until finely chopped.
- Add it to the pot, together with the pressed garlic and ground flax seeds. Mix everything well.
- Fill the eggplant halves with the tasty filling.
- Place them on a baking sheet and bake for 40-45 mins, you may cover the sheet with foil.
- When they are ready, sprinkle with chopped parsley.
- Serve sprinkled with our healthy Quick Vegan Parmesan.
Simplify Your ShoppingEasily create custom shopping lists from 200+healthy WFPB recipes in just a few taps. Say goodbye to forgotten ingredients! Learn more.
Want More Details?
For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.