Veggie Stuffed Eggplant

4-6 Servings
1 hr 40 min

I love eggplant and really love when I can load it up with veggies and get my daily servings effortlessly!

Eggplant can be scary to cook though because lots of people don't know what to do with it besides maybe eggplant parmesan. I am a huge fan of eggplant Parmesan, but I don't always want to eat all that cheese and breading.

Here, the eggplant is the star! The veggies in this recipe enhance the flavor of the eggplant while not overwhelming it and letting it shine. It's simple and uncomplicated, just like the eggplant itself.

Don’t be scared by the long cook time: put it in the oven and walk away. This baby cooks itself down into a tender, juicy, flavorful dinner all by itself.

Add some feta to the top after it comes out of the oven or you can put it on for the last 15 minutes and enjoy the tangy warmth of the cheese slightly melted.

This recipe has it all: protein from the chickpeas, vitamins galore from the cauliflower, tomatoes, onions and garlic.

Recipe details
  • 4-6  Servings
  • Prep time: 25 Minutes Cook time: 75 Minutes Total time: 1 hr 40 min
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  • 2-3 small, or 1-2 medium eggplants
  • 3/4 cup chickpeas, drained, rinsed and dried
  • 1 cup bite-sized cauliflower florets
  • 1 1/2 cups diced tomatoes
  • 6 cloves of finely sliced garlic
  • 1/2 cup diced onion
  • 2 teaspoons dried parsley or 2 Tablespoons fresh, finely chopped
  • 2 Tablespoons lemon juice
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Feta cheese (optional)

Preheat the oven to 350
Cut each eggplant in half lengthwise. Using a spoon or knife, carefully hollow out the halves, leaving 1/4 inch of flesh around the edge.
Dice the eggplant you removed, then salt the pieces and the inside of the shells and allow them to sit (shells upside down) on a rack over the sink or towels or in a colander for 20 minutes to allow the bitterness to drain out.
While the eggplant is draining, prepare the cauliflower, chickpeas, tomatoes, onions, garlic and parsley . Put them in a large bowl, then add the lemon juice, olive oil and a few pinches of salt and pepper and stir to combine.
Rinse the eggplant lightly and pat dry. Add the pieces to the bowl and stir to combine.
Place the shells in a baking pan and divide the cauliflower mixture evenly among them. Add 1/4 cup of water to the bottom of the pan and cover the pan tightly with foil.
Bake for 1 hour.
After 1 hour, remove the foil, sprinkle the eggplants with feta if using and return, uncovered, to the oven for 15 more minutes.
  • The best way to remove the eggplant From the shell is with a serrated grapefruit spoon!
  • You can use canned, diced tomatoes instead of fresh. Just drain the liquid from them before putting them into the recipe.
Ann - Can’t Beet Plants
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