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
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eggplant Starter with Tomato Vinaigrette Vegetarian-Friendly
July 14, 2021
If you’re looking for a vegan or vegetarian dish to wow your plant-based friends, this take on a traditional terrine is an excellent place to start. Eggplant combined with some bright and flavourful spices make for a firm, tasty starter dish that is fantastic served on its own or with a delicate tomato vinaigrette. You …
Eggplant, Aubergine Melanzane a’Scarpone Recipe
February 11, 2022
While this recipe is not typically Provencal, aubergine (eggplant) and tomatoes are plentiful in the region, and we highly recommend trying this vegetarian dish. While we will always love a variety of meats, poultry, and seafood, we add more vegetarian options for our health! Melanzane a’Scarpone is one of our favourite Italian-inspired dishes. Continue reading here …
Eggplant and Lamb Tian a Traditional Provencal Recipe
July 10, 2015
The Provence Gourmet shares this one-pan, savoury main dish made with local Provencal lamb, eggplant and herbs. If you are interested in cooking classes and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes. Image Credits: All photos were provided by and published with the permission of Provence Gourmet …
Baked Ratatouille Tian Recipe Le Pistou Uzès
October 25, 2018
This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès. …
No Comment