Baked Chickpea-Stuffed Eggplant
- 2 organic eggplants
Filling
- 1 can (15 oz.) organic chickpeas ( )
- 3 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- Dash cayenne pepper
- 1 Tbsp. sunflower seed butter
- 1/2 jar (12 oz.) marinara
- 1/2 cup cherry tomatoes (halved)
Toppings
- 1/4 cup pine nuts
- Fresh thyme
- Fresh sage
- Handful vegan cheese
- Preheat oven to 400 degrees F.
- With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
- In oven-safe dish or on sheet pan, arrange eggplants.
- In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
- Sprinkle pine nuts, thyme, sage and cheese over everything.
- Bake 40 minutes.
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