chefspencil: Greek Stuffed Eggplant with Chickpeas

Get ready to indulge in a mouthwatering Greek vegan delight – stuffed eggplants with chickpeas. This recipe takes the humble eggplant to new heights, as it becomes the vessel for a flavorful, aromatic and protein-packed chickpea filling that will leave you craving for more.

This dish captures the essence of the healthy Mediterranean cuisine in every bite. It is packed with proteins, it is vegan and gluten-free so your whole family can enjoy this delicious dish.

Please find this delicious stuffed eggplant recipe by Greek celebrity chef Giorgos Tsoulis.

Greek Stuffed Eggplant with Chickpeas

A wonderful Greek vegan recipe – eggplants stuffed with chickpeas!

Course Main Course

Cuisine International

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Author Giorgos Tsoulis

Ingredients

6 eggplants
5 sprigs of thyme only the leaves, finely chopped
3 medium onions cut into thin vertical slices
4 garlic cloves finely choped
1 tsp brown sugar
4 large tomatoes cut into small cubes
½ tsp cinnamon powder
¼ tsp ground nutmeg
500 g chickpeas soaked
600 ml vegetable broth
salt
pepper
extra virgin olive oil

Metric – US Customary

Instructions

For the filling:

Place a pot over medium to high heat. Once heated, add a little olive oil, the onions, garlic and brown sugar. Sauté for 3-4 minutes, until well caramelized.
Add the tomatoes, cinnamon, nutmeg, chickpeas and broth. Season with salt and pepper and boil until the chickpeas are soft.

For the eggplants:

Preheat your oven to 200°C (390°F) with the fan on.
With a straight knife, score each eggplant along its length at intervals of one third. Place them in a baking pan lined with parchment paper and sprinkle with olive oil, salt and thyme. Bake for 30-35 minutes then remove from the oven and set aside to cool slightly.
Fill the eggplants with the filling mixture and serve.