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Stuffed Eggplant with Chickpeas & Feta

Roasted eggplant halves hollowed out and refilled with a skillet mixture of mushrooms, tomatoes, chickpeas and feta, then baked under panko until crisp. A lemony tahini-yogurt drizzle goes over the top at the table.

SERVES 4 · 70 min · main · Mediterranean · vegetarian

Ingredients

  • olive oil cooking spray
  • 2 piece Italian eggplant, 1 to 1¼ lb each, halved lengthwise
  • 1½ teaspoon olive oil
  • 1 red onion, chopped
  • 8 ounce white button mushrooms, stemmed and sliced
  • ¼ teaspoon sea salt, divided
  • 3 clove garlic, finely chopped
  • 3 vine tomato, stemmed and chopped
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes, or to taste, to taste
  • 1 can chickpeas, 15-ounce can, drained and rinsed
  • ¼ teaspoon black pepper, freshly ground
  • 2 ounce feta cheese, crumbled
  • ⅓ cup fresh parsley leaves, chopped, plus additional for garnish
  • 3 tablespoon whole-wheat panko bread crumbs
  • ⅓ cup reduced-fat plain yogurt
  • 2 tablespoon lemon juice, fresh
  • 1½ tablespoon tahini paste

Method

  1. ONE: Preheat oven to 425°F. Mist a large baking sheet with cooking spray. Place eggplants cut side down on sheet and roast until flesh is fork-tender and skin is wrinkled but not collapsed, 25 to 35 minutes. Set aside until cool enough to handle. (MAKE AHEAD: Roast eggplant up to 1 day ahead; cover and refrigerate.)
  2. TWO: Meanwhile, in a large skillet, heat oil on medium-high. Add onion, mushrooms and ⅛ tsp salt and sauté, stirring occasionally, until tender and golden brown, 10 to 12 minutes. Add garlic, tomatoes, oregano and pepper flakes and sauté until tomatoes are soft and just beginning to break down, about 4 minutes. Stir in chickpeas.
  3. THREE: With a large spoon, scoop out all but a thin layer of eggplant flesh. Add flesh to skillet and season with black pepper and remaining salt. Mix well and remove from heat. Stir in feta and parsley. Spoon mixture into eggplant skins, packing well. Return eggplants to baking sheet and sprinkle with panko. Roast until panko is golden brown, 10 to 12 minutes.
  4. FOUR: Meanwhile, in a small bowl, combine yogurt, lemon juice and tahini. Gradually stir in 2 to 4 tbsp water, until mixture is thin enough to slowly run off a spoon when dipped. To serve, drizzle yogurt mixture over eggplant and garnish with additional parsley.

Notes

Make ahead: roast the eggplant up to 1 day ahead; cover and refrigerate. Nutrients per serving (½ eggplant and 2 tbsp yogurt mixture): calories 332, total fat 10 g, sat. fat 3 g, monounsaturated fat 3 g, polyunsaturated fat 2 g, carbs 50 g, fiber 15.5 g, sugars 14 g, protein 15 g, sodium 350 mg, cholesterol 14 mg.