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+ servings

Stuffed Eggplant with Chickpea & Tomato Sauce | Vegan

Venelina Dove M.D.
Hearty and tasty Chickpea and Tomato Stuffed Eggplant recipe!
Full of flavor and fresh seasonal vegetables, you are going to love this recipe.
It is 100% vegan, prepared with only whole plant-food ingredients.
Super delicious filling with a chewy texture from the mashed chickpeas!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dishes
Cuisine European
Servings 2 Servings

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

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.