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Chickpea Stuffed Eggplants with Tzatziki

WITH Jazmyn McKinnie

Dinner/Lunch • 45 mins • Serves: 4 • Cost: $18.50 approx. ($4.70/serve)


  • 2 eggplants
  • 1 cucumber
  • 2 tomato
  • 1 red onion
  • 1 lemon
  • ¼ cup dill
  • ¼ cup olives
  • 1 can diced tomatoes, drained
  • 1 can chickpeas
  • ½ cup Greek yoghurt
  • 1 block (200g) feta (or 1 cup grated hard low-fat cheese)
  • extra virgin olive oil


  1. Pre-heat oven to 180oC, line baking tray.
  2. Slice eggplant in half, and slice diagonal lines across each eggplant face (approx. 1cm deep).
  3. Bake for 20min.
  4. Meanwhile, heat pan over medium heat with olive oil.
  5. Add canned tomatoes, chickpeas, olives, season with salt & pepper and cook for 5mins.
  6. Scoop out centre of eggplants leaving about a 1cm rim, then add eggplant flesh to tomato mixture.
  7. Spoon the tomato mixture into eggplant boats then sprinkle with crumbled feta.
  8. Bake for 20min.
  9. Salad: dice cucumber, tomato and red onion, then drizzle olive oil, squeeze half a lemon, season with salt & pepper.
  10. Tzatziki: Finely chop dill, mix with Greek yoghurt and a big squeeze of lemon juice.