Stuffed Eggplant with Chickpeas

Ingredients

• 1 small eggplant, halved lengthwise (180 g)
• 1 tsp (5 ml) olive oil
• 2 tbsp (20 g) diced onion
• 4 oz (120 g) canned chickpeas, drained and mashed
• 2 tbsp (30 g) Homemade Marinara (p. 62)
• 1 tbsp (5 g) nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp Italian seasoning
• Pinch of salt and black pepper
• 2 tbsp (15 g) dairy-free mozzarella shreds
• 1 tbsp (4 g) chopped parsley

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Method

1. Preheat oven to 400°F (200°C). Put the eggplant halves cut-side up on a small 9 × 13-inch (23 × 33 cm) sheet pan and bake for 15 minutes, until tender at the point of a knife.
2. Meanwhile, heat the oil in a skillet. Cook the onion and chickpeas with the marinara, nutritional yeast, spices, salt, and pepper for 3–4 minutes, until thick.
3. Scoop a little flesh from each eggplant half, stir it into the filling, and pile the filling back in.
4. Top with the mozzarella and bake for 10–12 minutes more, until golden. Scatter the parsley.