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Ramyaa Narayanan

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Ramyaa Narayanan

Serves 4

Ingredients

For the Eggplant

2 large eggplants
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp ground turmeric
Salt to taste
Extra-virgin olive oil

For the Filling

2 medium tomatoes, halved lengthwise
3 jalapeños, halved lengthwise
4 cloves garlic
4 Tbsp extra-virgin olive oil
3 cups canned chickpeas (garbanzo beans), rinsed and drained
½ cup finely chopped red onion
Salt to taste

For the garnish

1/2 cup finely chopped tomatoes
½ cup finely chopped red onion
1 Tbsp minced fresh cilantro leaves
Lemon wedges for squeezing

Flavorful and filling, this roasted eggplant stuffed with spicy stewed chickpeas is one of my favorite meatless mains to serve when guests come for dinner. Charred blistered tomatoes and jalapeños add smokiness to the zesty flavors of the filling. A healthy and hearty choice for holidays and everyday.

Instructions

Step 1
Heat oven to 375℉. In a small bowl stir together the chili powder, cumin, turmeric, and a pinch of salt. Cut eggplants in half, lengthwise, from stem end to base. On the cut side of each half, slice deep criss-cross slits in the flesh, but don’t go so deep that you pierce the skin. Rub the scored eggplant with the spice mixture; then, use your fingers to rub each eggplant half with a generous coating of olive oil. Place eggplants, skin side down, in a casserole dish or on a rimmed baking sheet. Roast until the flesh is golden brown and tender, 35 to 45 minutes. Meanwhile, prepare the chickpea filling.

Step 2
To make the filling, heat a cast iron skillet over high heat until very hot. Place the halved tomatoes and jalapeños and the garlic cloves into the pan. Sear until charred on one side; flip over; sear the other side until charred. Do not leave the pan unattended during this process.

Step 3
Transfer the charred tomatoes, jalapeños, and garlic to a bowl; let rest for about 5 minutes. Then rub off the tomato skin; it’s okay if some charred bits remain–they add flavor. Give everything a rough chop. Set aside.

Step 4
Place the cast iron skillet over medium-high heat. Add the 4 Tbsp olive oil; tilt the skillet to spread the oil evenly in the pan. Scrape the charred tomato mixture into the pan; cook, stirring, for about 1 minute. Stir in the chickpeas and a pinch of salt. Reduce heat to medium-low; simmer until the stew is quite thick, about 10 minutes. (Its consistency must be thick, not soupy, for filling the eggplants.) Remove the pan from heat. Stir in half of the chopped red onion; give it a quick stir. Season to taste with salt.

Step 5
To fill the eggplants, use the back of a spoon to press down the flesh and make a hollow. Scoop a generous mound of stew into the hollow of each eggplant. Sprinkle with the chopped tomato, the remaining red onion, and cilantro. Squeeze fresh lemon over each and serve immediately.