Name: Roasted eggplant with chickpeas and feta
Cook time: 35 min
Total time: 35 min
Yield: 4
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

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

Serves 4

Cook

35M

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.

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

Note

Women's Weekly Food

Ingredients

Method

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