Recipe

Roasted eggplant with chickpeas and feta

This colourful, healthy roasted eggplant recipe makes a wonderful vegetarian meal with a fresh garden salad, or enjoy as a delicious side with your favorite meat dish

Sep 19, 2016 5:54am
  • 35 mins cooking
  • Serves 4
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Ingredients

  • 2 eggplants
  • 1/4 cup olive oil
  • 2 clove garlic, crushed
  • 1 red pepper, diced
  • 1 yellow capsicum, diced
  • 1 small courgette, diced
  • 1 red onion, diced
  • 1 can chickpeas, drained
  • 100 gram crumbly feta cheese
  • 1 tablespoon sour cream
  • sea salt & cracked pepper

Method

  • 1
    Pre-heat oven to 180ºC and line a tray with baking paper.
  • 2
    Cut eggplants in half lengthwise and scoop out some of the filling to add to vegetables.
  • 3
    Heat oil in a large frypan and sauté the garlic, onion, peppers, courgette, scooped eggplant and chickpeas for 4-5 minutes, until tender and fragrant.
  • 4
    Crumble over feta (reserve some for the top), stir in the sour cream, then season.
  • 5
    Pile vegetable stuffing into the eggplants and bake for 15-20 minutes, until the eggplant is tender and vegetables golden.

Notes

  • These stuffed eggplants are great served with a garden salad or as a side dish. - PER SERVE: Energy: 380kcal, 1591kj Protein: 13g Fat: 26g Saturated fat: 8g Cholesterol: 29mg Carbohydrate: 21g Fibre: 9g Sodium: 581mg

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