Tomato-Chickpea Eggplant Shells
4 servings
2 eggplants
1 onion
2 large tomatoes
1 can chickpeas, drained and washed
4 cloves chopped fresh garlic
olive oil
salt and pepper to taste
Preheat oven to 450 degrees. Wash and cut the eggplants in half lengthwise. Score the flesh side deeply in a crisscross pattern. Brush with olive oil and lightly salt and pepper. Put the eggplants flesh side down and brush the skin with olive oil. Add about 1/8 of an inch of water in the pan and roast for about 25 minutes. You may need to add water so check after 10-15 minutes. Once removed, spoon out the flesh and save for later. Be careful not to tear the skin...although you can always chop it up and throw it in the whole mix! That's what I ended up doing, oops!
In a pan, heat olive oil over medium heat and add onion and garlic. Cook about 4-5 minutes, until onion starts to brown. Add tomatoes (with juice), chickpeas, eggplant flesh and salt and pepper to taste. Cook another 5 or so minutes.
Spoon the mixture into the shell of the eggplant and enjoy! This recipe is so easy and quick to make and also nutritious-we love that!
