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Chickpea and Basmati Rice-Stuffed Eggplant

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 servings


  • 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
  • 3/4-1 cup water
  • 2 tablespoon finely chopped parsley
  • 1 garlic clove finely minced.
  • ½ teaspoon salt


  • 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.
  • 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.
  • 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.
  • 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.
  • Serve immediately with yogurt.