Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Halve 2 large eggplants lengthwise, score the flesh in a crosshatch (don't cut through the skin), brush with 1 tablespoon olive oil, and roast cut-side up 25 minutes until the flesh is soft and the edges look browned.

2. 2

   Scoop out most of the softened flesh, leaving a sturdy shell. Chop the scooped flesh — it'll go back into the filling so you get double eggplant flavor.

3. 3

   Warm 1 tablespoon olive oil in a skillet over medium heat. Cook 1 small diced onion 4 minutes until soft. Add 2 minced garlic cloves, 1 can (15 oz) drained chickpeas, 1 cup chopped tomatoes, the chopped eggplant, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; cook 5 minutes until everything smells savory and the tomatoes start to break down.

4. 4

   Fill the shells with the chickpea mixture, top with ½ cup crumbled feta, and bake 10 minutes more until the feta softens and browns a little. Finish with 2 tablespoons chopped parsley. You want tender roasted eggplant boats with a savory chickpea-tomato filling and melty feta — not bitter undercooked shells or a dry bland stuffing.