This stuffed eggplant is so good! I would highly recommend giving the recipe a try. It’s one of those dishes that made me think I’d be happy if I saw it on a restaurant menu (why can’t restaurants be more creative with their veggie entrees?) I saw it on the cover of “Clean Eating” magazine and couldn’t wait to make it. I’ve only made stuffed peppers before, so it was good to branch out to eggplant.
Olive oil cooking spray
2 Italian eggplants, halved lengthwise
1.5 tsp olive oil
1/2 red onion, diced
8 oz white button mushrooms, stemmed and sliced
1/4 tsp sea salt, divided
3 cloves garlic, diced
3 vine tomatoes, stemmed and chopped
1/4 tsp oregano
1/4 tsp red pepper flakes
1 15 oz. can chickpeas, drained and rinsed
1/4 tsp ground black pepper
2-3 oz. feta cheese, crumbled
1/3 cup chopped fresh parsley leaves, plus extra for garnish
3 tbsp whole-wheat bread crumbs (the original recipe specifies panko bread crumbs, which would also be good, but I only had whole-wheat ones on hand)
1/3 cup reduced-fat plain yogurt or plain Greek yogurt (I used Greek)
2 tbsp lemon juice
1.5 tbsp tahini paste
Preheat oven to 425 degrees. Spray cooking oil on a baking tray and place eggplants, cut side down, on the tray. Roast until inside is fork-tender and skin is wrinkled but has not collapsed, 25-30 minutes.
I chopped the vegetables earlier in the day, so while the eggplant was roasting, I started to cook up the vegetable mixture. In a large pan, heat oil on medium-high heat and add in onions, mushrooms, and 1/8 tsp salt. Stir occasionally until vegetables soften and start to brown, 10-12 minutes. Then add in garlic, tomatoes, oregano, and pepper flakes. Saute for another 5 minutes, until tomatoes just begin to break down. Add in chickpeas.
Keep the pan simmering until the eggplants have come out of the oven and cooled off enough to handle.
With a spoon, scoop out the eggplant flesh, trying to leave a thin layer at the bottom so the skin doesn’t break. Add the eggplant into the pan and cut it up as needed, mixing it in with the rest of the ingredients. Take the pan off the heat and put in feta cheese and parsley. Divide mixture into 4 servings and scoop a serving back into each of the eggplant skins. Sprinkle the tops of the eggplants with breadcrumbs. Roast in the 425 degree oven until breadcrumbs brown, 10-12 minutes.
While the eggplant are back in the oven, make the sauce by combining the yogurt, lemon juice, and tahini in a small bowl. Slowly add in a small amount of water until sauce becomes thin enough to drizzle off a spoon.
Drizzle some sauce on top of the stuffed eggplant, and garnish with the additional parsley.