What to serve with Chickpea-stuffed eggplant?

Lemon garlic chicken sheet-pan, Thai green chicken curry, or Air-fryer chicken thighs & sweet potato. Those sit in the same style as Chickpea-stuffed eggplant and keep the grocery list from exploding.

Can you meal prep Chickpea-stuffed eggplant?

Yes. Chickpea-stuffed eggplant holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. beans and the sides reheat without falling apart.

How long does Chickpea-stuffed eggplant last in the fridge?

3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.

Is Chickpea-stuffed eggplant vegan?

Yes. Chickpea-stuffed eggplant is vegan.

Is Chickpea-stuffed eggplant vegetarian?

Yes. Chickpea-stuffed eggplant is vegetarian.

Chickpea-stuffed eggplant — $1.27 a serving

Name: Chickpea-stuffed eggplant
Total time: 45 min
Yield: 1 serving
Ingredients: 1 Eggplant; 1 Lemons; 3 tsp Fresh parsley; 1 Chickpeas (can); 1 Canned diced tomatoes; 2 tsp Olive oil; 1 tsp Ground cumin; 1 tsp Dried oregano

$1.27 a serving · 45 min

Makes leftovers
Vegan
Gluten-free
Dairy-free
Nut-free
PCOS-friendly
Heart-healthy
Anti-inflammatory
Thyroid-friendly
Mediterranean
Healthy
Beans & lentils

Cost is the ingredients you actually use. About $5.07 if you cook for four.

Protein: 22g
Carbs: 32g
Time: 45 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

Eggplant1
Lemons1
Fresh parsley3 tsp

Pantry

Chickpeas (can)1
Canned diced tomatoes1
Olive oil2 tsp

Spices

Ground cumin1 tsp
Dried oregano1 tsp

How to cook it

1
Heat the oven to 400°F. Halve the eggplant, score the flesh, and rub with oil. Roast cut-side down 20 minutes.
2
Flip. Spoon over chickpeas, tomatoes, cumin and oregano. Roast 20 minutes more until the eggplant is collapsed and the filling is hot.
3
Finish with lemon and parsley.