🍆 Mediterranean Stuffed Eggplant
🛒 Ingredients (Serves 4)
For the Eggplant:
2 large globe eggplants
3 tbsp extra virgin olive oil
¾ tsp sea salt (divided)
½ tsp black pepper
For the Mediterranean Filling:
2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 small red bell pepper, diced
1 small zucchini, finely diced (optional but traditional-style)
1 cup cherry tomatoes, chopped (or 1 cup canned diced tomatoes, drained)
1 can (15 oz) chickpeas, drained & rinsed
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp ground cinnamon (optional but authentic touch)
¼ tsp red chili flakes (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (optional)
Juice of ½–1 lemon
Optional Toppings:
½ cup crumbled feta cheese
2 tbsp toasted pine nuts
Pomegranate seeds
Fresh parsley or mint
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Eggplant
Preheat oven to 400°F (200°C).
Slice eggplants lengthwise.
Score the flesh in a crisscross pattern (don’t cut through skin).
Brush cut sides generously with olive oil.
Sprinkle with salt and pepper.
Place cut-side down on lined baking sheet.
Roast for 30–35 minutes until soft and tender.
2️⃣ Make the Filling
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook 3–4 minutes until translucent.
Stir in garlic and cook 30 seconds.
Add bell pepper and zucchini; cook 4–5 minutes.
Stir in tomatoes, chickpeas, and tomato paste.
Add cumin, paprika, oregano, cinnamon, chili flakes, and remaining salt.
Simmer 6–8 minutes until mixture thickens slightly.
Turn off heat and mix in parsley, mint, and lemon juice.
Taste and adjust seasoning.
3️⃣ Stuff the Eggplant
Remove eggplant from oven and flip cut-side up.
Gently press the center with a spoon to create space.
Spoon filling generously into each half.
Return to oven and bake another 15 minutes.
