Chickpea Stuffed Eggplant with Yoghurt

Serves 2-4
Time 1 hour


2 medium-size round eggplants

2 tsp extra virgin olive oil 

1 can chickpeas, rinsed and drained

1 small green capsicum, finely diced

1 brown onion, chopped finely

2 garlic cloves finely diced (for both stuffing and yoghurt sauce)

½ tbsp of low salt tomato paste

½ cup of water

2 tomatoes, diced

½ tbsp of fresh oregano

1 tbsp flat-leaf parsley

½ cup natural yoghurt

½ tbsp lemon juice

Pinch of sugar

Salt, to taste


Preheat the oven to 180 degrees fan-forced. 

Peel the eggplants intermittently lengthways so that they look like they are wearing striped pyjamas – leave the stems on. 

Prick some holes in the eggplants with a fork. 

On a tray lined with baking paper – place eggplants (generously coated in olive oil) and bake for 30 minutes until soft. 

Meanwhile, in a pan place olive oil, brown onion and garlic, and sautee for a few minutes or until the onions have softened. 

Add capsicum, chopped tomatoes, chickpeas, water and tomato paste and season with salt and pepper – cook for 10 minutes, gently simmer. 

Remove off the heat and season with fresh herbs – reserve some parsley for serving.

Leave the eggplants in a baking dish. Cut a slit – not the entire way through – in the eggplant and make a little opening to stuff the eggplant. 

Stuff the eggplant with the vegetable mixture. Bake for a further 10-15 minutes. 

Combine yoghurt and lemon juice in a bowl, and season with salt. 

Serve eggplant with a dollop of yoghurt and fresh parsley on top.