Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Servings:  4

Prep Time:  10 minutes

Cook Time:  25 minutes



Ingredients for the Eggplant:

  • 2 medium eggplants
  • 1 – 14 ounce can no salt added tomato sauce
  • 1 – 15 ounce can low sodium garbanzo beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 garlic clove, minced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons fennel seeds
  • 1 teaspoon sumac (optional)
  • 1/4 - 1 teaspoon cayenne pepper (more or less to taste)
  • 1 – 9 ounce jar marinated artichokes, drained, quartered
  • 3 ounces Cabot Garlic & Herb cheese, grated
  • fresh dill, roughly chopped, for garnish (optional)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • olive oil, as needed
  • whole wheat pita bread for serving (optional)

Ingredients for the Walnut Streusel:

  • 1 cup whole wheat panko
  • 1/2 cup walnut halves, roughly chopped
  • 1 teaspoon sumac (optional)
  • 1/2 tablespoon olive oil
  • 2 ounces Cabot Garlic & Herb cheese, grated
  • freshly ground black pepper, to taste

Ingredients for the Cucumber Relish:

  • 1 medium English cucumber, peeled and diced
  • 2 scallions, thinly sliced
  • 1/4 cup champagne vinegar
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste


  1. Preheat the oven to 375°F.
  2. Halve the eggplants lengthwise and use a large spoon to scoop out the flesh, leaving a 1/8 inch rim left all the way around (to support the filling). Roughly chop the eggplant flesh and set aside.
  3. Pour enough tomato sauce into the bottom of a 9 inch by 13 inch baking dish and nestle the eggplants in. Season them with salt, pepper and a drizzle of olive oil and place in the oven.
  4. Heat 1 tablespoon of olive oil in a large sauté over high heat. When the oil is shimmering and hot, pour in the chickpeas and cook, undisturbed, for 3 to 4 minutes or until the chickpeas begin to brown and crisp. Give the pan a good shake and continue cooking for an additional 2 minutes. Once the chickpeas are browned all the way around, lower the temperature to medium high and add the cherry tomatoes. Cook until the tomatoes have begun to break down, approximately 4 minutes.
  5. Stir in the chopped eggplant flesh and cook for 8 minutes, stirring occasionally, until the eggplant has begun to break down. Add the garlic, spices and any remaining tomato sauce and cook for about 2 minutes, until everything is aromatic.
  6. Remove from the heat and stir in the artichoke quarters and Cabot cheese. Taste and adjust the seasoning as needed.
  7. Take the eggplant boats out of the oven and divide the filling evenly amongst the 4 halves. Return the oven while you make the walnut streusel.
  8. For the walnut streusel: Toast the breadcrumbs in a small skillet over medium heat until golden brown. Transfer to a bowl and toast the chopped walnuts.
  9. Add the walnuts to the bowl with the breadcrumbs along with the sumac, olive oil and grated cheese. Stir until everything is evenly mixed. Take the eggplant out of the oven and top with the walnut streusel. Return to the oven and bake for 15 minutes or until the topping is golden brown and the eggplant boats have softened.
  10. For the cucumber relish: In a medium bowl stir together the diced cucumber, scallions, champagne vinegar, salt and pepper. Leave at room temperature, stirring every 5 minutes or so, until ready to serve.
  11. To serve, transfer one eggplant boat carefully to a plate alongside whole wheat pita (if using). Spoon the cucumber relish so that it is half on top, half next to the eggplant. Garnish with chopped fresh dill, if desired.


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