Baked Chickpea-Stuffed Eggplant
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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
-
Preheat oven to 400 degrees F.
-
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.)
-
In oven-safe dish or on sheet pan, arrange eggplants.
-
In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
-
Sprinkle pine nuts, thyme, sage and cheese over everything.
-
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.