Baked Chickpea Tomato Eggplant Cups

Prep time15 min

Cook time40 min

Total time55 min

Serves3 servings

Save to your Recipe Box or plan it into your week

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!

by Veronica Brandy

Updated Nov 26, 2025

Table of contents

Ingredients list for the baked stuffed cup
Directions

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

Making this recipe?

My Kitchen

Save tonight. Plan the rest of your week.

Add this recipe to your week and keep dinner ideas and your grocery list in one place.

Add to My Week Explore My Kitchen

Photo credit: © Eatwell101.com

Planning this recipe?

Add it to your week.

Your grocery list updates automatically.

Add to My Week

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.