Ingredients:

  • 2 large Italian eggplants, halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 2 cups cooked jasmine rice
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes
  • 2 cups fresh baby spinach, chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta cheese

Instructions:

  1. Prep the veg. Score the flesh of the halved eggplants in a diamond pattern. Sprinkle with sea salt and let sit for 15 minutes. Note: This prevents the sponge texture.
  2. First Roast. Wipe away the water beads with a paper towel. Brush the interiors with 1 tbsp of olive oil. Place boats cut side up on a parchment lined sheet. Roast at 200°C for 20 minutes until the edges soften.
  3. Clear the boats. Remove from the oven. Use a spoon to scoop out the center flesh, leaving a 1.25 cm border. This creates the vessel for your Stuffed Eggplant.
  4. Sauté aromatics. Heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic until translucent and fragrant.
  5. Build the base. Stir in cumin, paprika, and diced tomatoes. Cook for 3-5 minutes until the liquid thickens into a paste.
  6. Add bulk. Fold in chickpeas, cooked rice, and chopped spinach. Stir until the spinach wilts and the mix is steaming.
  7. Stuff the boats. Divide the filling evenly among the roasted eggplant shells. Press it down gently with the back of a spoon.
  8. Final Finish. Top with crumbled feta. Bake for another 10-15 minutes until the cheese is softened and the eggplant skin looks shriveled and dark.
  9. Garnish. Drizzle with lemon juice and sprinkle with fresh parsley right before serving.