How To Cook Stuffed Eggplant With Chickpeas, Tomatoes And Garlic - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

Learn how to cook "Stuffed eggplant with chickpeas, tomatoes and garlic". Delicious recipe.

Required products :

Method of preparation :

Preheat oven to 200 degrees.
Cut the aubergines in half and carve the inside of the bottom with a spoon.
Cut the meat into cubes and keep the lids.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add the onion and cook for about 2 minutes, stirring often.
Add the garlic and a pinch of salt, stir and cook for another 1 minute.
Add the chopped tomatoes and a sprig of rosemary. Stir and season with salt to taste.
Let the mixture simmer for 5 minutes, stirring often.
Season with freshly ground black pepper to taste.
Remove the rosemary stalk and add the drained chickpeas and the eggplant cubes.
Stir and cook for another 5 minutes.
Fill the eggplant cups with the mixture and arrange them in a tray. Distribute the caps around them.
Sprinkle with olive oil and rosemary leaves.
Bake for 25-30 minutes until the aubergines are soft.
Allow to cool for about 5 minutes before serving.

Enjoy your meal!

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