Vegetarian Stuffed Eggplant:

Name: Vegetarian Stuffed Eggplant:
Yield: 4 servings
Cuisine: British
Ingredients: 🌻For The Eggplants:; 4 large eggplants cut vertically in half; 2 tsp salt; 4 Tbsp olive oil; 🌻For Stuffing:; 2 Tbsp vegetable oil or butter; 1 onion medium sized/chopped; 1 green bell pepper cut into cubes; 1/2 red bell pepper cut into cubs; 4 Tbsp tomato paste; 1 tsp ground cumin; 1 fresh tomato cut into small cubes; 1 can chickpeas drained and rinsed; salt to taste; 1/4 tsp ground black pepper or to taste; 🌻Serve: Steamed white rice with Greek yogurt

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe - Roasted eggplant halves filled with chickpea and bell peppers.
#vegan #vegetarian #EggPlant #healthy

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe - Roasted eggplant halves filled with chickpea and bell peppers.
#vegan #vegetarian #EggPlant #healthy

Saved

Ingredients

4 servings

🌻For The Eggplants:
4large eggplants cut vertically in half
2 tspsalt
4 Tbspolive oil
🌻For Stuffing:
2 Tbspvegetable oil or butter
1onion medium sized/chopped
1green bell pepper cut into cubes
1/2red bell pepper cut into cubs
4 Tbsptomato paste
1 tspground cumin
1fresh tomato cut into small cubes
1 canchickpeas drained and rinsed
salt to taste
1/4 tspground black pepper or to taste
🌻Serve: Steamed white rice with Greek yogurt

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Steps

1

🌻To Roast Eggplant Halves:
Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
2

Arrange all Eggplant in baking tray with parchment paper or foil tin.
Preheat the oven to 400°F / 200°C.
Brush the halves evenly with olive oil and sprinkle salt. Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown.
3

Let it cool on the counter for at least 20 minutes. Turn the cut side up and transfer them onto a serving platter to stuff.
Carefully remove the flesh of the eggplant. and add just the flesh to the sautéed tomatoes and leave the skin part of the eggplant aside. You will be stuffing them later.
4

🌻To Make The Stuffing:
While the eggplant halves are roasting, Heat olive oil in a medium saucepan over medium heat. Add in onion,Eggplant flesh and pepper and saute until translucent, 4 minutes. Add in tomato paste and stir constantly for a minute or until thoroughly incorporated into the vegetables and thickened.
5

Add in ground cumin, tomatoes, chickpeas, and Season with salt and pepper according to your taste. Give it a stir, put the lid on, turn down the heat to low. Let it simmer for 1-2 minutes or until most of the liquid is absorbed.Turn the heat off.
6

🌻To Assemble:
Fill each roasted eggplant half with chickpea & vegetables.
Sprinkle with parsley and drizzle with yogurt sauce if using. Serve immediately.