Smokey Chickpea and Parmesan Stuffed Eggplant
"Aubergine! Do you like it or love it? I think it’s one of the most buttery delicious vegetables on earth. This is a healthy vegetarian recipe made with crispy smokey chickpeas, parmesan and sun dried tomatoes, all roasted on a soft aubergine and served with a spicy aioli. This simple sheet pan recipe can be both, a healthy dinner or a side dish. Can you imagine this with some grilled salmon?! But however you decide to serve it, you’re going to love it. This roasted aubergine with chickpeas is exactly my type of meal. It’s uncomplicated, satisfying, and doesn’t skimp on the flavor. And it’s not one of those crazy meals that take over an hour to make. Of course, when eating simpler meals, high-quality ingredients are a must. They impart the ultimate flavor, nutrition and overall deliciousness. A very delicious vegetarian roasted aubergine recipe. It’s different, unique, tasty and pretty simple to throw together too. The entire recipe is made on only one sheet pan. No boiling water, no stove-top, just a baking sheet and some time in the oven."
-- @anna_s_table
Recipe Intro From anna_s_table

These chickpea-stuffed eggplant boats are topped with a spicy aioli, fresh thyme and sage, a slight nod to fall.

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Prep time 10mins
Cook time 40mins
Serves or Makes: 2


Roasted Eggplant:

  • 2 eggplants
  • Olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 tablespoon smoked paprika, divided
  • 1 can chickpeas, drained and rinsed
  • 1 cup sun dried tomatoes
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 teaspoon crushed chili flakes
  • Fresh thyme and sage leaves, plus more for serving
  • 2 ounces grated parmesan
  • 1/ 4 cup pine nuts

Spicy Aioli:

  • 3 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 teaspoon ketchup
  • 1 teaspoon crushed chili flakes


  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Cut eggplant in half lengthwise. With a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting into the skin. Brush the surface of each half with olive oil and don’t forget to go into the cuts. Sprinkle generously with salt, pepper and 1 teaspoon smoked paprika. Place on a baking sheet and roast for 20 minutes.

  • Step 3

    Meanwhile, combine chickpeas with sun dried tomatoes, remaining 2 teaspoons smoked paprika, salt, pepper, garlic, lemon juice, crushed chili flakes, thyme and sage.

  • Step 4

    To make the aioli sauce, combine the ingredients in a small bowl.

  • Step 5

    Remove the eggplant from oven, spoon chickpea mixture over the roasted eggplant halves. Sprinkle with cheese and pine nuts. Bake for another 10-15 minutes or until eggplant are soft and the cheese has melted.

  • Step 6

    To serve, top with fresh thyme and sage leaves and a drizzle of spicy aioli. Enjoy!