Greek Stuffed Eggplant with Chickpeas
A wonderful Greek vegan recipe – eggplants stuffed with chickpeas!
Ingredients
- 6 eggplants
- 5 sprigs of thyme only the leaves, finely chopped
- 3 medium onions cut into thin vertical slices
- 4 garlic cloves finely choped
- 1 tsp brown sugar
- 4 large tomatoes cut into small cubes
- ½ tsp cinnamon powder
- ¼ tsp ground nutmeg
- 500 g chickpeas soaked
- 600 ml vegetable broth
- salt
- pepper
- extra virgin olive oil
Instructions
For the filling:
- Place a pot over medium to high heat. Once heated, add a little olive oil, the onions, garlic and brown sugar. Sauté for 3-4 minutes, until well caramelized.
- Add the tomatoes, cinnamon, nutmeg, chickpeas and broth. Season with salt and pepper and boil until the chickpeas are soft.
For the eggplants:
- Preheat your oven to 200°C (390°F) with the fan on.
- With a straight knife, score each eggplant along its length at intervals of one third. Place them in a baking pan lined with parchment paper and sprinkle with olive oil, salt and thyme. Bake for 30-35 minutes then remove from the oven and set aside to cool slightly.
- Fill the eggplants with the filling mixture and serve.
Notes
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