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Baked Eggplant with Mozzarella and Herbed Chickpeas Recipe

Baked Eggplant with Mozzarella and Herbed Chickpeas recipe


This is a yummy dish with soft eggplant, melted cheese, and tasty chickpeas. We bake eggplant and top it with cheese and tomato. We cook chickpeas until they're crunchy and mix them with herbs.


2 medium eggplants
1 (8 oz) package fresh mozzarella cheese
2 (15 oz) cans garbanzo beans (chickpeas)
2 large tomatoes
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1 tablespoon virgin coconut oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder


Preheat the oven to 400°F (204°C) and position the rack in the center.
Wash and dry the eggplants. Cut them in half lengthwise and place them cut-side-up on a baking sheet.
Drizzle the eggplants with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and pepper to taste.
Bake the eggplants in the preheated oven until they are soft, about 15-20 minutes.
While the eggplants are baking, slice the tomatoes into rounds and place them on a plate lined with paper towels to absorb excess moisture.
Drain the mozzarella cheese and pat dry with paper towels; slice into rounds.
Heat a skillet over medium-high heat and add the coconut oil.
Drain and rinse the chickpeas, then pat them dry with paper towels.
Add the chickpeas to the hot skillet and cook, stirring occasionally, until they are golden brown and crispy, about 5-7 minutes.
In a small bowl, mix together the smoked paprika, cumin, dried oregano, garlic powder, and remaining 1/4 teaspoon of salt.
Transfer the chickpeas to a bowl and toss them with the spice mixture until they are well coated.
Once the eggplants are softened, remove them from the oven and top each half with tomato rounds and mozzarella slices.
Return the eggplants to the oven and bake until the cheese has melted, about 3-5 minutes.
To serve, place the baked eggplant halves on plates and sprinkle the herbed chickpeas over the top. Enjoy your meal!

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