Long thin, dark Chinese eggplants are very sweet. They would be great in this recipe. Small Japanese eggplants are also delicious. Find ones that you like best. Some are sweeter than others.
Different types of bulgur wheat require different cooking times. The best part of using bulgur wheat is that it has already been partially cooked, so it can be quick and easy to prepare at home. I served this eggplant dish with instant bulgar, also called fine-grain bulgur. It takes less than 5 minutes to cook.
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Mediterranean Stuffed Eggplant with Chickpeas, Chunky Tomato Sauce, Oregano and Warm Spices
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Sweet eggplant halves are filled with a hearty tomato sauce, chickpeas, and warm spices. A simple, satisfying vegetarian main course.
Ingredients
- 4 small eggplants, halved lengthwise
- 1 small bell pepper, diced
- 6 scallions, sliced (plus extra for garnish)
- 2 garlic cloves, minced
- 1 can (425 g / 15 oz) chickpeas or white beans, drained and rinsed
- 1 box (750 g / 26 oz) best-quality chopped tomatoes
- 3-4 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp honey (or a pinch of sugar)
- 1 tsp dried oregano
- 1 pinch ground allspice
- 2 pinches ground cinnamon
- 2 dried bay leaves
- Aleppo pepper, ground red pepper, or red chili flakes, to taste
- Sea salt or kosher salt, to taste
Instructions
- Preheat oven to 350°F (177°C).
- Score the flesh of each eggplant half with a crosshatch pattern. Sprinkle with salt and drizzle generously with olive oil. Place cut-side up in a large, deep baking dish and bake for 30 minutes.
- While the eggplant bakes, make the sauce. In a large nonstick skillet, cook the scallions and bell pepper in a little olive oil with a pinch of salt over medium heat until tender, about 5 minutes.
- Add the chickpeas, chopped tomatoes, honey, garlic, oregano, allspice, cinnamon, bay leaves, and Aleppo pepper (if using). Season with salt to taste.
- Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
- Remove the eggplants from the oven after 30 minutes. Spoon the sauce over and around the eggplant halves, filling the scored flesh generously.
- Return to the oven and bake for an additional 20–25 minutes, until the eggplant is completely tender and the sauce is thick and fragrant.
- Remove and discard the bay leaves. Drizzle with fruity olive oil and scatter over sliced fresh scallions before serving.
Notes
Serve with steamed rice, bulgur wheat, couscous, or crusty bread and a spoonful of plain yogurt on the side. Leftovers keep refrigerated for up to 3 days; reheat gently.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
How do I prepare the eggplant so it doesn’t turn mushy?
Halve the eggplant and score the flesh, then salt it and let it sit for 20 to 30 minutes to draw out moisture. Roast it cut-side down first to get some color before stuffing, which helps it hold its shape. 
Can I substitute a different legume for the chickpeas?
White beans or cannellini beans work as a swap and hold up well in the chunky tomato sauce. They have a similar creamy texture that pairs well with the warm spices and oregano.
What warm spices are used in this stuffed eggplant recipe?
The filling typically includes cumin, cinnamon, and a pinch of smoked paprika alongside the oregano. These spices give the Mediterranean base a deeper, warming quality without overwhelming the vegetables.
