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Chickpea and Basmati Rice-Stuffed Eggplant

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  • Total Time: 50 minutes
  • Yield: 4 servings 1x


  • 4 tablespoons olive oil
  • 1 large egg plant cut in half lengthwise and flat sides scored into a crisscross pattern
  • 3/4 cup chopped onion
  • 1 13.5 oz/459g can of cooked chickpeas
  • 1 cup of basmati rice
  • 2 tablespoon tomato paste
  • 2 tablespoons red bell pepper paste/ Hot Ajvar
  • 1 ½ teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • 3/41 cup water
  • 2 tablespoon finely chopped parsley
  • 1 garlic clove finely minced.
  • ½ teaspoon salt


  1. Preheat the oven to 400F and Line the baking sheet with aluminum foil. Drizzle ½ teaspoon oil over each halved eggplant and place it on baking sheet. Roast it in oven for about 30-35 minutes until it soft. Set aside to cool enough to touch. Remove the flesh with spoon and keep the eggplant shell aside.
  2. Set Instant pot in Sauté mode and heat 2 tablespoon of olive oil then add onion and fry for about 2-3 minutes until it turns the color.
  3. To this add tomato, red pepper paste, red pepper flakes, black pepper, salt, rice, chickpeas and water cook in high pressure for 5 minutes. Then manually release the pressure after 10 minutes of natural pressure release. Add half of parsley and fluff the rice.
  4. Scoop the rice into the egg plant shell and add garlic. Then topped with parsley and drizzle olive oil over the top. Put the stuffed eggplants into the oven for 5-6 minutes to allow the rice to bake for some time and infuse eggplant flavor.
  5. Serve immediately with yogurt.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
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