Baked Chickpea-Stuffed Eggplant

Liana Werner-Gray

by | Updated: May 22nd, 2023

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.

Chickpea-Stuffed Baked Eggplant Recipe


Chickpea-Stuffed Baked Eggplant Recipe
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Baked Chickpea-Stuffed Eggplant

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 335 kcal
Author Liana Werner-Gray


  • 2 organic eggplants



  • 1/4 cup pine nuts
  • Fresh thyme
  • Fresh sage
  • Handful vegan cheese


  1. Preheat oven to 400 degrees F.
  2. 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.)
  3. In oven-safe dish or on sheet pan, arrange eggplants.
  4. In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
  5. Sprinkle pine nuts, thyme, sage and cheese over everything.
  6. 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.