Main CourseProvencal RecipesTasha PowellTasteVegetarian

Vegetarian Stuffed Aubergines (Eggplant) with Chickpeas

Tasha's Culinary Journey Cooking ClassesPetits 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 Aubergine Eggplant Zucchini Tomatoes

Stuffed Aubergines (Eggplant) with Garbanzo Beans

Tasha Powell
This dish easy to prepare and you can alter the topping ingredients to suit your taste. Serve warm or at room temperature.
Prep Time 35 minutes
Cook Time 1 hour
Course Main Course
Cuisine French, Vegetarian
Servings 4 people



  • 4 large Aubergines (eggplants) or 6 medium-sized
  • 6 oz Olive Oil
  • 1 medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp Herbs 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 Bread Crumbs
  • Basil finely chopped or chiffonade
  • Salt
  • Freshly Ground Pepper
  • 1 can (15oz) Garbanzo Beans


  • 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)!


*For meat lovers, chop 2 Italian sausages (1/2 lb.) and substitute for the garbanzo (chickpeas) beans.
Keyword Aubergine, Chickpeas, Eggplant, Parmesan
Tried this recipe?Let us know how it was!

Other Ideas for Eggplant Dishes:

Eggplants Provence Markets

Moroccan Zaalouk d’Aubergine a Spiced Eggplant Salad

Eggplant Caviar

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

Eggplant and Lamb Tian


Please share this with friends and family.

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 Information
Affiliate 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.
Previous post

Contest! Learn How to Make a Bûche de Noël a Yule Log

Next post

Châteauneuf-du-Pape Wine at Domaine de la Charbonnière

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.