Vegetarian Stuffed Aubergines (Eggplant) with Chickpeas
Main Course · Provencal Recipes · Tasha Powell · Taste · Vegetarian
Petits Farcis is a traditional Provencal dish. The exact origins are up for debate as residents of Nice claim the recipe for their own. My version of stuffed aubergine (eggplant) is suitable for a vegetarian or vegan (if you leave out the parmesan cheese) diets. This recipe was one of the ones on a menu that I created for a Tasha’s Culinary Journey online cooking class.
Stuffed Aubergines (Eggplant) with Garbanzo Beans
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
Equipment
Ingredients
- 4 large eggplants (aubergine) or 6 medium-sized
- 6 oz olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 tsp herbes de Provence or ¼ teaspoon each of dried marjoram, dried rosemary, dried thyme, and dried oregano
- ¼ tsp Red Chili Flakes
- 4 tomatoes roughly chopped
- 3 oz Parmesan cheese freshly grated
- 1 cup breadcrumbs
- basil finely chopped or chiffonade
- salt
- freshly ground black pepper
- 1 can (15oz) Garbanzo Beans
Instructions
- Preheat oven to 420°F (215°F).
- Cut each aubergine in half and then score a grid into each aubergine without cutting through to the bottom or the sides. Brush with olive oil and sear with medium heat in a frying pan.
- After, place on a baking tray, salt and pepper each half and bake for 20 minutes at 420°F (215°C), then 20 minutes at 375 °F (190°C).
- In the meantime, dice the tomatoes and set aside.
- Heat 2 tablespoons of olive oil in a pan.
- Add the onions and fry for 10 minutes over medium heat, until softened.
- Now add the garbanzo beans, herbs, chili flakes, tomatoes and a sprinkle of salt and pepper and simmer for 10 minutes.
- Lastly, add the chopped garlic and cook for another minute. Spoon the mixture on the aubergine halves.
- Mix the breadcrumbs with the grated cheese and sprinkle over the stuffed aubergines and drizzle with olive oil.
- Bake the aubergines for 20 minutes until the filling is hot, the cheese is melted and the top is slightly browned.
- Plating ideas – serve with fresh Basil (chiffonade- ribbon cuts) Parmesan crisps, tomato emulsion and/or basil emulsion (pour in squeeze bottles)!
Notes
*For meat lovers, chop 2 Italian sausages (1/2 lb.) and substitute for the garbanzo (chickpeas) beans.
Tried this recipe?Let us know how it was!
Other Ideas for Eggplant Dishes:
Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad
Eggplant Cakes with a Pesto Sauce
Baked Eggplant and Lamb with Tomatoes and Pine Nuts a Perfect Casserole
A Delicious Recipe from a Friend for Eggplant Lasagna
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