Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants (about 1 1/2 lb / 680 g total)
- 5 tbsp extra-virgin olive oil, divided
- 1 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 1/2 medium yellow onion, finely chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 3 oz (85 g) feta, crumbled (about 3/4 cup)
- 1 lemon (1 tsp zest + 2 tbsp juice)
- 1/3 cup chopped fresh parsley
Do This
- 1. Heat oven to 425°F (220°C). Halve eggplants, score, salt, oil.
- 2. Roast cut-side up 35–40 minutes until very tender.
- 3. Sauté onion in olive oil 5 minutes; add garlic 30 seconds.
- 4. Stir in chickpeas, tomatoes, tomato paste, spices, salt, pepper; simmer 6–8 minutes.
- 5. Scoop a little roasted eggplant flesh, chop, and stir into the chickpea mix.
- 6. Fill eggplant boats, top with feta, bake 10 minutes.
- 7. Finish with lemon zest/juice and plenty of parsley; serve warm.
Why You’ll Love This Recipe
- Silky roasted eggplant becomes a built-in “bowl” for a hearty Mediterranean topping.
- Chickpeas and feta make it satisfying enough for a vegetarian main.
- Bright lemon and fresh parsley lift the flavors right before serving.
- Great for weeknights, but special enough for guests.
Grocery List
- Produce: 2 medium eggplants, 1/2 medium yellow onion, 3 garlic cloves, 1 lemon, 1 1/2 cups cherry tomatoes, 1 bunch fresh parsley
- Dairy: feta (3 oz / 85 g)
- Pantry: chickpeas (1 can, 15 oz / 425 g), extra-virgin olive oil, tomato paste, dried oregano, ground cumin, smoked paprika, crushed red pepper flakes (optional), kosher salt, black pepper
Full Ingredients
For the eggplant boats
- 2 medium eggplants (about 1 1/2 lb / 680 g total)
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the chickpea-tomato topping
- 3 tbsp extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp water
To finish
- 3 oz (85 g) feta, crumbled (about 3/4 cup)
- 1 lemon: 1 tsp finely grated zest + 2 tbsp fresh juice
- 1/3 cup chopped fresh parsley
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pan
Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (or foil for easier cleanup).
Step 2: Score, season, and oil the eggplant halves
Slice the eggplants in half lengthwise. Using a small knife, score the cut side in a crosshatch pattern (about 1/2-inch deep), being careful not to cut through the skin.
Place eggplants cut-side up on the baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper. Use your hands or a brush to spread the oil into the cuts so it soaks in.
Step 3: Roast until silky and deeply tender
Roast cut-side up for 35 to 40 minutes, until the eggplant is very soft and the cut surface is lightly golden. A fork should slide in easily with almost no resistance.
Leave the oven on after roasting; you’ll bake the filled boats briefly at the end.
Step 4: Sauté the onion and garlic
When the eggplant has about 10 minutes left, start the topping. Warm 3 tbsp olive oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring often, for 5 minutes until softened. Add the minced garlic and cook for 30 seconds, just until fragrant (keep it moving so it doesn’t brown).
Step 5: Build a saucy chickpea-tomato mixture
Add the chickpeas, cherry tomatoes, and tomato paste. Sprinkle in the oregano, cumin, smoked paprika, red pepper flakes (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Stir well so the tomato paste coats everything, then add 3 tbsp water and simmer for 6 to 8 minutes, stirring occasionally, until the tomatoes soften and the mixture turns glossy and spoonable.
Step 6: Make space in the eggplants and mix in some roasted flesh
Remove the eggplants from the oven. Let them cool for 5 minutes so they’re easier to handle.
Using a spoon, gently press down the center of each eggplant half to create a “boat” cavity. Scoop out about 1/2 cup of the soft interior total (a little from each half), roughly chop it, and stir it into the chickpea mixture. This adds body and ties the topping to the eggplant.
Step 7: Fill, top with feta, bake, and finish with lemon and herbs
Spoon the chickpea-tomato mixture into each eggplant boat, mounding it slightly. Sprinkle the tops evenly with the crumbled feta.
Return the tray to the oven and bake at 425°F (220°C) for 10 minutes, just until everything is hot and the feta has softened.
Right before serving, zest the lemon over the boats (1 tsp zest total), then drizzle with 2 tbsp lemon juice. Finish with 1/3 cup chopped parsley. Taste and add more salt and pepper if needed.
Pro Tips
- Roast until truly tender: Undercooked eggplant can taste spongy. Aim for the “fork slides in like butter” stage (often closer to 40 minutes).
- Score deeply (but not through the skin): This helps the olive oil and salt penetrate, and it makes the texture luxuriously silky.
- Make it saucy, not dry: The 3 tbsp water helps the tomato paste loosen into a coating sauce. Add an extra 1 tbsp water if the pan looks dry.
- Feta timing matters: Adding feta for the final bake warms and softens it without fully melting it away.
- Finish at the end: Lemon zest/juice and parsley are brightest when added right before serving.
Variations
- More Mediterranean: Add 1/3 cup chopped Kalamata olives and 2 tbsp capers (drained) to the chickpea mixture in the last 2 minutes of simmering.
- Extra veggies: Add 1 cup chopped zucchini or bell pepper with the onion; cook 2–3 extra minutes until tender.
- Vegan option: Skip feta and finish with 2 tbsp toasted pine nuts (or chopped almonds) plus an extra squeeze of lemon.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F (190°C) for 12 to 15 minutes (best texture), or microwave in 60-second bursts until hot. To make ahead, roast the eggplants and cook the chickpea topping up to 2 days in advance. Assemble and add feta right before the final 10-minute bake; finish with lemon and parsley after reheating.
Nutrition (per serving)
Approximate, per serving (1 eggplant half): 390 calories, 14 g protein, 19 g fat, 45 g carbohydrates, 14 g fiber, 7 g sugar, 650 mg sodium.
