This is the ultimate comfort meal! The perfectly done eggplant is the perfect vessel for these wonderfully tasting chickpeas!a

Chickpea and Lentil Stuffed Eggplant [Vegan]

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For the Sauce:

  • 1 x 400g can chopped tomatoes
  • 1 x 400g can chickpeas
  • 6 baby tomatoes, chopped
  • 2 cups bell pepper, chopped
  • 1/2 cup coriander, chopped
  • 1/2 cup parsley, chopped
  • 1 small onion, chopped
  • 3 cloves of garlic, chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ginger, chopped
  • 3/4 tablespoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 cayenne pepper

For the Lentils:

  • 1/2 cup green lentils
  • 2 cups veggie stock

For the Eggplant:

  • 2 medium aubergines
  • 2 tablespoons olive oil

To serve (optional):

  • Coriander
  • Rice
  • Salads
  • Bowls


  1. Preheat the oven to 390°F.
  2. Rinse the lentils then add to a pan with the veggie stock. Bring to a boil then reduce heat and simmer for around 20 minutes, until the lentils are soft. Drain off any excess liquid.
  3. While the lentils are cooking, add to a food processor the chopped tomato, bell pepper, parsley, coriander, onion, garlic, tomato paste, maple syrup, apple cider vinegar, ginger, sea salt, turmeric, paprika, and cayenne pepper. Blend for a few seconds until thoroughly combined. Taste test and adjust the flavour as needed.
  4. Transfer the sauce into a large bowl and add in the chickpeas, baby tomatoes, and cooked lentils. Mix well.
  5. Cut the eggplant in half, lengthways. Using a knife, carve an oval shape into the flesh. Scoop out the flesh using a spoon (make sure to leave some flesh to ensure the aubergine is sturdy enough to hold the stuffing). Save the scooped-out flesh to use for other recipes. No food waste here!
  6. Heat a large pan over medium heat and add the olive oil. When hot, add the aubergines, cut side down, and cook for around 5 minutes until browned. Flip the aubergine and cook for another 5 minutes, until soft.
  7. Once the aubergine is cooked, transfer to a baking dish cut side up and top with the lentil sauce. Transfer the excess sauce to a small bowl or spoon it into the baking dish, around the aubergines.
  8. Cook for 25 minutes until the aubergine is browned and the lentil sauce is bubbling.
  9. Serve!


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