Za'atar Stuffed Eggplant
Halved eggplant roasted until tender, then stuffed with spiced tomato, chickpea, and herb filling. A complete Middle Eastern dinner ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 2 whole eggplants, medium
- 1 can (15 oz) canned chickpeas, drained
- 1 can (14.5 oz) diced tomatoes, canned
- 2 tbsp za'atar spice blend
- 1 tbsp pomegranate molasses
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
Instructions
- 1
Halve eggplants lengthwise. Scoop out flesh, leaving a 1/2-inch shell. Chop flesh into 1/2-inch chunks.
- 2
Brush eggplant halves with 2 tbsp oil on a sheet pan. Roast at 425°F for 10 minutes until slightly softened.
- 3
Warm 1 tbsp oil in a skillet over medium. Add chopped eggplant and cook, stirring, until golden, ~4 minutes.
- 4
Stir in chickpeas, diced tomatoes, za'atar, and pomegranate molasses. Simmer 3 minutes until fragrant.
- 5
Spoon filling into roasted eggplant shells. Return to oven for 5 minutes until heated through.
- 6
Garnish with fresh parsley. Serve warm or at room temperature.
Tools you’ll need
- sheet pan
- 12-inch skillet
- spoon for scooping
- chef's knife
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