Recipes
Chickpea-Stuffed Eggplant with Feta & Olives
Uses: eggplant, garbanzo beans, diced tomatoes, feta, black olives
Ingredients:
- 1 small eggplant, halved lengthwise
- 1/2 cup garbanzo beans, rinsed and drained
- 1/3 cup diced tomatoes
- 2 tablespoons crumbled feta
- 1 tablespoon sliced black olives
- 1 teaspoon oil
Instructions:
- Heat the oven to 400°F. Score the cut surface of the eggplant, brush lightly with oil, season with black pepper and a small amount of salt, and place cut-side down on a baking sheet. Roast for 20 to 25 minutes, until very tender.
- Turn the eggplant cut-side up and gently press the softened center with a fork to make room for the filling.
- Mix chickpeas and diced tomatoes with oregano, garlic powder, lemon juice, and black pepper. Spoon the mixture over the eggplant.
- Top with feta and olives and return to the oven for 8 to 10 minutes, until hot throughout.
Good for: A satisfying vegetarian Mediterranean dinner with creamy roasted eggplant, chickpeas, tomato, feta, and olives.
Optional: Serve over couscous or add tzatziki after baking.