How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this dish ahead?

Yes, you can prepare the stuffing and bake the aubergines up to a day in advance. Assemble and roast before serving.

What can I substitute chickpeas with?

For a variety, try using white beans or lentils as an alternative.

It is vegetarian. To make it vegan, skip the feta or use a plant-based cheese.

Can I grill the aubergines instead of roasting?

Yes, grilling adds a smoky flavor. Make sure to grill on medium-high heat until tender.

Mediterranean Chickpea and Herb-Stuffed Aubergine Boats

Name: Mediterranean Chickpea and Herb-Stuffed Aubergine Boats
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Aubergines; Olive oil; Salt & pepper; Chickpeas; Cherry tomatoes; Red onion; Parsley; Mint; Lemon juice; Ground cumin; Salt & pepper; Olive oil; Balsamic vinegar; Garlic clove; Salt & pepper; Feta cheese; Basil leaves

A Colorful and Flavorful Vegetarian Delight

Delight in these savory aubergine boats filled with a mediterranean-inspired chickpea and herb stuffing, perfect for a colorful and healthy meal.

1 h 20 min
4
Intermediate

Ingredients

For the Aubergines

Aubergines

2 large, halved lengthwise

Olive oil

2 tablespoons

Salt & pepper

To taste

For the Chickpea and Herb Stuffing

Chickpeas

1 can (15 oz), drained and rinsed

Cherry tomatoes

1 cup, halved

Red onion

1 small, finely chopped

Parsley

1/4 cup, chopped

Mint

1/4 cup, chopped

Lemon juice

2 tablespoons

Ground cumin

1 teaspoon

Salt & pepper

To taste

For the Dressing

Olive oil

3 tablespoons

Balsamic vinegar

2 tablespoons

Garlic clove

1, minced

Salt & pepper

To taste

For the Garnish

Feta cheese

Crumbled (optional)

Basil leaves

Fresh

Preparation

Preparing the Aubergines

Preheat oven

Preheat the oven to 400°F (200°C).

Choose firm and fresh aubergines to avoid excess bitterness.

Score aubergines

Score the flesh of the aubergine halves using a knife in a crisscross pattern without cutting through the skin.

Use a melon baller to scoop out parts of the aubergine's flesh if creating deeper wells for more stuffing.

Bake aubergines

Brush aubergines with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Bake for 20-25 minutes until they are tender.

Do not over bake the aubergines as they can become too mushy.

Preparing the Stuffing

Combine ingredients

In a large bowl, combine chickpeas, cherry tomatoes, red onion, parsley, and mint.

Season mixture

Drizzle with lemon juice, add ground cumin, and season with salt and pepper. Mix well to combine.

Let flavors meld

Let the mixture sit to allow flavors to meld.

Cooking Process

Stuff Aubergines

Fill the baked aubergine halves generously with the chickpea mixture.

Roast Again

Return to the oven and bake for an additional 15 minutes.

Prepare the Dressing

Mix olive oil, balsamic vinegar, and garlic. Drizzle over the stuffed aubergines.

Plating & Serving