Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side.
Baked Chickpea-Stuffed Eggplant
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 335 kcal
Ingredients
- 2 organic eggplants
Filling
- 1 can (15 oz.) organic chickpeas
- 3 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- Dash cayenne pepper
- 1 Tbsp. sunflower seed butter
- 1/2 jar (12 oz.) marinara
- 1/2 cup cherry tomatoes halved
Toppings
- 1/4 cup pine nuts
- Fresh thyme
- Fresh sage
- Handful vegan cheese
Instructions
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Preheat oven to 400 degrees F.
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With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
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In oven-safe dish or on sheet pan, arrange eggplants.
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In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
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Sprinkle pine nuts, thyme, sage and cheese over everything.
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Bake 40 minutes.
Recipe Notes
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Nutrition Facts
Baked Chickpea-Stuffed Eggplant
Amount Per Serving
Calories 335
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Sodium 550mg23%
Potassium 805mg23%
Carbohydrates 31g10%
Fiber 12g48%
Sugar 9g10%
Protein 10g20%
Vitamin A 482IU10%
Vitamin C 10mg12%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.