Hands-on Time
40 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 4 (serving size: 1 stuffed eggplant half)
Photo: Johnny Autry

How to Make It

Step 1

To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.

Step 2

Preheat oven to 475°.

Step 3

To prepare eggplant, slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use. Season cut sides with 1/4 teaspoon salt.

Step 4

Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.

Step 5

To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.

Step 6

Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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