Stuffed Eggplant With Chickpeas, Feta And DillRecipe By: Eric Vellend
Showcasing the gutsy flavors of Greece, these roasted eggplants are topped with plump chickpeas cooked in a cinnamon-kissed tomato sauce, salty feta and delicate tendrils of dill.
- 4 small or 2 medium eggplants (2 lb. total)
- 2 tbsp extra-virgin olive oil, plus more for brushing and serving
- Salt and pepper, to taste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried chili flakes
- 1/2 tsp ground coriander seed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 3/4 cups diced canned tomatoes, drained
- 1 19-oz. can chickpeas, drained, rinsed
- 6 oz. feta (preferably sheep’s milk), crumbled
- 1/2 cup fresh dill fronds
- 1 green onion, thinly sliced on the bias
Directions Yield: Serves 4 to 6
- Preheat oven to 425°F. Cut eggplants in half lengthwise. Brush with oil. Season with salt and pepper. Place on parchment-lined baking tray, flesh side down. Bake on bottom shelf until tender, 20 to 30 minutes, depending on the size of the eggplants. Remove from oven, flip eggplant and let cool.
- While eggplants are baking, heat 2 tbsp oil in medium saucepan over medium heat. Add onion. Cook, stirring, 5 minutes. Add garlic, herbs and spices. Cook 1 minute. Add tomatoes. Adjust heat to maintain simmer. Cook, stirring, until very thick, 10 minutes.
- When eggplants are cool enough to handle, score a 1⁄4″ border around flesh. Scoop out flesh, leaving a thin layer to hold skin together. Chop flesh. Add it along with chickpeas to tomato mixture. Cook over medium heat, stirring, 5 minutes. Season.
- Divide filling evenly among eggplant skins. Top with crumbled feta. Bake (at 425ºF) until feta is lightly browned, 10 to 12 minutes. Remove from oven. Sprinkle with dill and green onion. Drizzle with olive oil and serve.