RECIPE

Butter Chickpea & Spinach Stuffed Aubergine

Name: Butter Chickpea & Spinach Stuffed Aubergine
Cook time: 15 mins
Total time: 15 min
Yield: 4
Ingredients: 1 pouch TASTY BITE®/MD Butter Chickpea; 2 medium eggplants, halved lengthwise (about 900 g); 2 tbsp (30 mL) olive oil, divided; 1 small yellow onion, diced (150 g); 2 cloves garlic, minced (10 g); 1 cup baby spinach, chopped (30 g); 1/2 cup panko breadcrumbs (30 g); 1/2 cup shredded mozzarella cheese (50 g); 1/4 cup grated Parmesan cheese (25 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (1 g); 2 tbsp fresh coriander, chopped (8 g); Plain yogurt, for serving (120 g)

TIME

15 mins

INGREDIENTS

13 items

MAKES

4 servings

Tender roasted eggplant halves are scooped and filled with a richly spiced medley of TASTY BITE®/MD Butter Chickpea, garlic, wilted baby spinach, and melted cheese, then baked until golden and bubbling.

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INGREDIENTS

1 pouch TASTY BITE®/MD Butter Chickpea
2 medium eggplants, halved lengthwise (about 900 g)
2 tbsp (30 mL) olive oil, divided
1 small yellow onion, diced (150 g)
2 cloves garlic, minced (10 g)
1 cup baby spinach, chopped (30 g)
1/2 cup panko breadcrumbs (30 g)
1/2 cup shredded mozzarella cheese (50 g)
1/4 cup grated Parmesan cheese (25 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (1 g)
2 tbsp fresh coriander, chopped (8 g)
Plain yogurt, for serving (120 g)

PRODUCTS USED

Butter Chickpea
All Natural Indian Entrée

SEE DETAILS

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1
Roast the Eggplants: Preheat your oven to 400°F (200°C). Score the flesh of each eggplant half in a crosshatch pattern, taking care not to pierce through the skin. Brush the cut surfaces evenly with 1 tbsp (15 mL) olive oil and place cut-side down on a parchment-lined baking sheet. Roast for 25 minutes, or until the flesh is fork-tender. Remove from the oven and set aside until cool enough to handle.
2
Prepare Eggplant Shells: Using a spoon, carefully scoop out the flesh from each roasted eggplant half, leaving a 1/2-inch (1.25 cm) border around the edges to maintain sturdy shells. Roughly chop the scooped flesh and set aside.
3
Sauté Aromatics & Vegetables: Heat the remaining 1 tbsp (15 mL) olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and chopped eggplant flesh, cooking for an additional 2 minutes. Add the chopped baby spinach and stir until completely wilted.
4
Combine the Filling: Stir in the TASTY BITE®/MD Butter Chickpea, panko breadcrumbs, shredded mozzarella, grated Parmesan, kosher salt, and black pepper. Cook for 2 minutes over medium-low heat until the cheese begins to melt and the mixture is thoroughly heated through.
5
Stuff & Bake: Arrange the eggplant shells cut-side up in a lightly greased baking dish. Divide the warm butter chickpea filling evenly among the shells, mounding slightly. Return to the oven and bake for 12 to 15 minutes, until the filling is bubbling and the top is lightly golden brown.
6
Garnish & Serve: Garnish with fresh chopped coriander and serve warm with a generous dollop of plain yogurt on the side.