Another Yum Yum to Share


So I am still obsessed with this magazine that mysteriously appeared in my mailbox a couple weeks ago.  I'm still not sure where it came from but I'm pretty sure it was heaven.  I'm about halfway through another week's worth of recipes from the same issue and they've been every bit as scrumptious as the first ones!  I'll try to remember to take pics of them so I can share them if they come out yummy.  So for now, here's last night's little gem... Stuffed Eggplant with Chickpeas and Feta.  YUM!

Stuffed Eggplant with Chickpeas & Feta Serves 4From:  Clean Eating Magazine - Winter's Best Dishes Issue


  • Olive oil cooking spray
  • 2 Italian eggplants, halved lengthwise
  • 1 1/2 tsp olive oil
  • 1 red onion, chopped
  • 8 oz white button mushrooms, stemmed and sliced
  • 1/4 tsp sea salt, divided
  • 3 cloves garlic, finely chopped
  • 3 vine tomatoes, stemmed and chopped
  • 1/4 tsp dried oregano
  • 1/4 tsp (or to taste) red pepper flakes
  • 1 15oz BPA-free can chickpeas, drained and rinsed
  • 1/4 tsp fresh ground black pepper
  • 2 oz feta cheese, crumbled
  • 1/3 cup chopped fresh parsley leaves, plus additional for garnish
  • 3 tbsp whole wheat (I used gluten free) panko bread crumbs
  • 1/3 cup reduced fat plain yogurt (I used coconut milk yogurt)
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp tahini paste


  1. Preheat oven to 425.  Mist a large baking sheet with cooking spray.  Place eggplants cut side down on sheet and roast until flesh is fork-tender and skin is wrinkled but not collapsed, about 25-35 minutes.  Set aside until cool enough to handle.  (Make ahead:  Roast eggplant up to 1 day ahead; cover and refrigerate.)
  2. Meanwhile, in a large skillet, heat oil on medium-high.  Add onion, mushrooms and 1/8 tsp salt and saute, stirring occasionally, until tender and golden brown, 10 to 12 minutes.  Add garlic, tomatoes, oregano and pepper flakes and saute until tomatoes are soft and just beginning to break down, about 4 minutes.  Stir in chickpeas.
  3. With a large spoon, scoop out all but a thin layer of eggplant flesh.  Add flesh to skillet and season with black pepper and remaining salt.  Mix well and remove from heat.  Stir in feta and parsley.  Spoon mixture into eggplant skins, packing well.  Return eggplants to baking sheet and sprinkle with panko.  Roast until panko is golden brown, 10 to 12 minutes.
  4. Meanwhile, in a small bowl, combine yogurt, lemon juice and tahini.  Gradually stir in 2 to 4 tbsp water, until mixture is thin enough to slowly run off a spoon when dipped.  To serve, drizzle yogurt mixture over eggplant and garnish with additional parsley.