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Baked Chickpea Tomato Eggplant Cups

by Veronica Brandy
Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Baked Chickpea Tomato Eggplant Cups
© Eatwell101.com

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 recipePhoto credit: © Eatwell101.com

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

vegetarian eggplant recipePhoto credit: © Eatwell101.com

low carb eggplant recipePhoto credit: © Eatwell101.com

paleo eggplant recipePhoto credit: © Eatwell101.com

vegan eggplant recipePhoto credit: © Eatwell101.com

Directions

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 recipePhoto credit: © Eatwell101.com

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    Nutrition Info (Beta version)
    * The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different and nutrition information can vary.
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