Chickpeas Stuffed Eggplants Recipe - Armenian Cuisine - Heghineh Cooking Show

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a healthier fat profile.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber while crushed crackers are often more affordable.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Coriander adds a fresh flavor, while spinach is often less expensive.

Peel and prep the eggplants, placing them in salted water.

Boil water for quinoa and set aside.

Peel and chop the onion, herbs, and mince the garlic.

Remove the eggplants from salty water and tap dry with a paper towel.

Drizzle with olive oil, lightly sprinkle with salt, and fry until golden; set aside.

In the same skillet, sauté the onion until golden.

Add all ingredients except for the vegetable stock and bell peppers; mix and cook over medium heat for 2-3 minutes until stuffing is ready.

Make a slit on each eggplant, leaving an inch uncut from top and bottom; open the slit and fill with stuffing.

Pour vegetable stock on leftover stuffing and place eggplants back into skillet or a baking pan.

Ensure the liquid covers the eggplants halfway.

Add bell peppers in between the eggplants.

Cover and cook on medium to low heat for 45-60 minutes until eggplants are cooked through, or bake at 425°F for the same duration.

Allow the dish to set for 20-25 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens