Crispy Za'atar Eggplant with Whipped Feta
Roasted eggplant halves stuffed with spiced tomato and chickpea filling, topped with creamy whipped feta and toasted za'atar. A complete Mediterranean dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 whole eggplants, medium
- 1 can (15 oz) canned chickpeas, drained
- ¾ can (14 oz) diced tomatoes, canned
- ¾ cup feta cheese, crumbled
- 2 tbsp za'atar spice blend
- 1 whole lemon
- ½ tsp cumin
Instructions
- 1
Halve the eggplants lengthwise. Scoop out the flesh, leaving a 1/4-inch shell, and chop the scooped flesh into small dice.
- 2
Arrange eggplant halves skin-side down on a sheet pan. Brush the insides with olive oil and a pinch of salt. Roast at 425°F for 10 minutes.
- 3
While eggplants roast, heat olive oil in a skillet over medium-high. Add the diced eggplant flesh and cook until softened, about 3 minutes.
- 4
Stir in chickpeas, canned tomatoes, cumin, salt, and pepper. Simmer for 2 minutes until heated through.
- 5
Blend feta with 2 tbsp lemon juice and 2 tbsp water until smooth and creamy, about 30 seconds. Season with salt and pepper to taste.
- 6
Spoon the chickpea filling into the roasted eggplant halves. Dollop whipped feta on top and sprinkle with za'atar. Serve immediately.
Tools you’ll need
- sheet pan
- sharp knife
- 12-inch skillet
- wooden spoon
- blender or immersion blender
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