Simple stuffed eggplants with chickpeas

Name: Simple stuffed eggplants with chickpeas
Cook time: 1 h
Yield: 6-8 as part of a shared spread
Cuisine: Italian,Mediterranean
Ingredients: 3 medium eggplants, halved lengthways, stem intact; 4 tbsp olive oil; 2 eschalots (French shallots), finely sliced; 2 garlic cloves, crushed; 3 tbsp basil leaves, chopped, plus extra whole leaves to serve; 1 tbsp brown sugar; 300g tinned tomatoes, finely chopped; healthy splash of red wine (optional); 1 x 400g can chickpeas, rinsed and drained; grated parmesan, plus extra to serve; olive oil, to drizzle

Katrina Meynink

December 13, 2023

Roasted eggplants stuffed with chickpeas.Katrina Meynink.

easyTime:30 mins - 1 hourServes:6-8 as part of a shared spread

This dish is a reminder that we don’t have to turn ourselves inside-out creating something intricate and “fancy” just because it’s Christmas Day. Simple is beautiful and worthy of space on our festive tables.

If you feel like it, you can load on some coarsely torn mozzarella when you return the eggplants to the oven, but I prefer just a light smattering of parmesan to finish.

Ingredients

3 medium eggplants, halved lengthways, stem intact
4 tbsp olive oil
2 eschalots (French shallots), finely sliced
2 garlic cloves, crushed
3 tbsp basil leaves, chopped, plus extra whole leaves to serve
1 tbsp brown sugar
300g tinned tomatoes, finely chopped
healthy splash of red wine (optional)
1 x 400g can chickpeas, rinsed and drained
grated parmesan, plus extra to serve
olive oil, to drizzle

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Add the eggplants to a large roasting tray, flesh side up. Score the flesh at 1-2cm intervals and season lightly with salt. Drizzle with 3 tablespoons of the olive oil and roast in the oven until the flesh is soft enough to scoop out of the eggplants, about 40 minutes. (This may vary slightly depending on the size of your eggplants.)
Step 2
While the eggplants are roasting, add 1 tablespoon of olive oil to a medium saucepan and place over medium heat. Once hot, add the eschalots and cook, stirring regularly, for 3 minutes or until soft. Add the garlic and chopped basil and cook until fragrant. Add the sugar, tomatoes and wine (if using), and reduce the heat to a simmer.
Step 3
Remove the eggplants from the oven and, using a spoon, gently scoop out the flesh and add to the saucepan, along with the chickpeas. Stir to combine. Spoon the filling into the hulled eggplants – don’t worry if any spills. Grate over some parmesan and pop in the oven to warm through, about 15 minutes.
Step 4
Season with salt and pepper, drizzle with the remaining olive oil and grate over more parmesan, if desired. Scatter extra basil leaves and serve.