Mediterranean Stuffed Eggplant with Whipped Feta & Za'atar

Ingredients

• 1 Large Eggplant
• 3 tbsp Extra Virgin Olive Oil
• 0.5 Red Onion
• 2 cloves Garlic
• 0.5 Red Bell Pepper
• 0.5 Small Zucchini
• 1 can Canned Chickpeas
• 0.5 can Diced Tomatoes
• 0.5 tsp Ground Cumin
• 0.25 tsp Smoked Paprika
• 1 pinch Ground Cinnamon
• 0.25 tsp Black Pepper
• 0.25 cup Feta Cheese
• 1 tbsp Plain Full-Fat Greek Yogurt
• 1 tsp Za'atar
• 1 tsp Fresh Lemon Juice
• 2 tbsp Fresh Parsley
• 1 tbsp Fresh Mint

Instructions

1. Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Brush the cut sides with 1 tablespoon of olive oil, season lightly with black pepper, and place cut-side down on a baking sheet. Roast for 20-25 minutes, or until tender.
2. While the eggplant roasts, prepare the filling. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic, diced red bell pepper, and zucchini, cooking for another 5-7 minutes until vegetables are tender-crisp.
3. Stir in the rinsed chickpeas, diced tomatoes (with their juice), ground cumin, smoked paprika, cinnamon, and black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning as needed.
4. Once the roasted eggplant is cool enough to handle, use a spoon to scoop out most of the flesh, leaving about a 1/2-inch border. Roughly chop the scooped eggplant flesh and stir it into the chickpea and vegetable filling. Mix well.
5. In a small food processor or with a fork, combine the crumbled feta cheese, Greek yogurt, za'atar, and lemon juice. Blend or mash until smooth and creamy. If too thick, add a tiny splash of water or milk to reach a spreadable consistency.
6. Carefully spoon the chickpea and vegetable filling generously into the hollowed-out eggplant halves. Return the stuffed eggplants to the baking sheet and bake for an additional 5-7 minutes, just to heat through the filling.
7. Remove from the oven. Top each stuffed eggplant with a generous dollop of the whipped feta-za'atar mixture. Drizzle with the remaining 1 tablespoon of olive oil, and garnish with fresh chopped parsley and mint before serving immediately.

Nutrition (per serving)