Roasted eggplant shells cradle a warm, savory chickpea and tomato ragout with briny olives and fresh herbs. The topping becomes slightly caramelized while the eggplant flesh turns meltingly tender. A creamy, herb-flecked polenta provides a smooth, comforting base for each bite. Serve this as a satisfying weeknight vegetarian main or as a casual dinner when entertaining friends.
Ingredients
- Large eggplants (2, halved lengthwise)
- Sea salt (1 1/2 tsp, plus more for salting eggplant)
- Olive oil (4 tbsp, divided)
- Yellow onion (1 medium, finely chopped)
- Garlic cloves (3, minced)
- Canned chickpeas (15 oz / 425 g, drained and rinsed)
- Tomatoes, diced (1 can 14 oz / 400 g or 2 cups fresh, diced)
- Tomato paste (1 tbsp)
- Pitted Kalamata olives (1/3 cup, halved)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Red pepper flakes (1/4 tsp, optional)
- Fresh parsley (1/4 cup chopped) plus extra for garnish
- Lemon juice (1 tbsp)
- Polenta (coarse cornmeal) (1 cup / 160 g)
- Vegetable broth (4 cups / 1 L)
- Butter (2 tbsp) or olive oil for vegan option
- Grated Parmesan cheese (optional, 1/4 cup)
- Black pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C). Score the cut sides of the eggplant flesh in a crosshatch pattern, sprinkle with 1 tsp salt, and let sit for 10 minutes to draw out bitterness; pat dry with paper towels.
- Brush the eggplant halves with 1½ tbsp olive oil, place cut-side up on a baking sheet, and roast for 20 minutes until the flesh is soft and beginning to brown. Remove and let cool slightly, then scoop out most of the flesh into a bowl, leaving a 1/2-inch border to keep shells intact.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Add the scooped eggplant flesh, chickpeas, diced tomatoes, tomato paste, olives, smoked paprika, cumin, and red pepper flakes. Stir to combine and simmer gently for 8–10 minutes, allowing flavors to meld and liquid to reduce slightly.
- Fold in chopped parsley and lemon juice, taste and adjust seasoning with salt and black pepper. The ragout should be saucy but not watery—cook a few more minutes if needed to thicken.
- Fill each roasted eggplant shell with the chickpea ragout, mounding slightly. Return to the oven and bake for 12–15 minutes until the tops are heated through and edges are golden.
- Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta and reduce heat to low. Cook, whisking frequently, for 15–20 minutes until thick and creamy following package timing for coarse polenta.
- Remove polenta from heat and stir in butter (or olive oil) and Parmesan if using. Season with salt, pepper, and a small handful of chopped parsley. If polenta thickens too much, loosen with a splash of warm broth.
- To serve, spoon a generous portion of herbed polenta onto each plate, top with a stuffed eggplant half, and spoon any pan juices over the top. Garnish with extra parsley and a drizzle of olive oil.
- Let rest 2 minutes and serve warm. Leftovers keep refrigerated for up to 3 days; reheat gently on the stove with a splash of broth.
Tips or Variations
- Swap chickpeas for cooked brown lentils for a firmer texture and more earthy flavor.
- Make it vegan by omitting Parmesan and using extra olive oil or a vegan butter substitute in the polenta.