Baked Chickpea Tomato Eggplant Cups

A super healthy meal loaded with plant-based protein.

Veronica Brandy

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. Easy to do and no-cleanup, try it now!

baked eggplant recipe

Ingredients list for the baked stuffed cup

Makes 3 stuffed eggplants:

  • 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
  • Trending now

    Whole Roasted Cauliflower With Butter Sauce
    Crisp on the outside, melting in the inside — Your new favorite way to eat cauliflower.

vegetarian eggplant recipe

low carb eggplant recipe

paleo eggplant recipe

vegan eggplant recipe


1. 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. Preheat the 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 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. Remove the rosemary sprig, and stir in the drained chickpeas. Add diced eggplant and cook for another 5 minutes until the sauce is fragrant.

3. 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.

4. 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.

roasted eggplant recipe

Trending products

© 2016 Eatwell 101 - Home - About - Contact - Press - Advertise - Legal - Privacy Policy

stuffed eggplant recipe
Baked Chickpea Tomato Eggplant Cups