Mediterranean cuisine is probably one of my favorites, so this recipe is not a big surprise. The classic recipe includes just a few ingredients, it is easy to prepare and ideally as part of a meal prep. Of course, you can get creative and add more toppings of your choice.

I chose chickpeas because they are abundant in protein and is an excellent source of vegan protein. Even if you are not on a vegan diet, it would be a great choice. Ok, let’s go to the recipe now!

Vegan Mediterranean Chickpea Stuffed Eggplants

Ingredients

• 3-4 small blue eggplants
• about 10 sherry tomatoes
• 1 can chickpeas
• 1 small onion, chopped into small cubes
• 1 clove, finely chopped or mashed
• 1 teaspoon salt
• 1 teaspoon cumin (spice)
• 1 teaspoon oregano
• parsley for serving, finely chopped
• frying oil

Method of preparation

1. Wash and remove any dirt from the eggplants, wipe with a clean cloth and cut vertically in two halves.
2. Place the halves on a baking tray, mixed with oil and poked several times with a fork so that they will not crack during baking.
3. Bake in a preheated oven at 400º F for about 30 minutes, or until they become soft.
4. In the meantime, add the chickpeas to a strainer and rinse with cold clean water. Allow to drain well while preparing the remaining ingredients.
5. Add a little frying oil to the frying pan and let it heat up. Add the chopped clove and onion and leave to caramelize or fry until a transparent color is obtained.
6. Add the chickpeas, spices and cherry tomatoes and leave to fry until the chickpeas turn golden. About 10 minutes at medium-high temperature.
7. Remove the baked eggplants from the oven and cut the inner part of each half, or make room to add the filling from the mixture.
8. Add evenly to each half of the blue eggplants and return to the oven for another 10 minutes.
9. Add the parsley right after you take them out of the oven.
10. They can be stored in a glass container in the refrigerator for up to 5 days.