Go Back
Golden halloumi tops chickpea-stuffed aubergine halves on a rustic wooden board with lemon wedges and parsley scattered.

Roasted Halloumi and Chickpea Stuffed Aubergines

Roasted aubergine halves stuffed with a spiced chickpea and tomato filling, topped with golden halloumi and baked until warm through.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 389
Ingredients Method Notes

Ingredients
  

For the Aubergines
  • 2 aubergines (eggplants) large (about 300 g each); halved lengthwise
  • 2 tbsp olive oil for brushing
  • 1/2 tsp salt
For the Chickpea Filling
  • 1 tbsp olive oil
  • 1 onion small; finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chili flakes optional
  • 400 g canned chickpeas drained and patted dry
  • 200 g canned diced tomatoes
  • salt and black pepper to taste
To Finish
  • 200 g halloumi sliced into 8 thin pieces
  • fresh parsley or mint small handful; chopped
  • 1 lemon cut into wedges

Method
 

Roast the Aubergines
  1. Heat the oven to 200C / 400F. Line a sheet pan (13 x 18 inch / 33 x 46 cm) with parchment paper.
  2. Halve the aubergines lengthwise. Score the flesh in a crosshatch pattern, cutting close to the skin without piercing it.
  3. Brush the cut sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut side up on the sheet pan.
  4. Roast for 25 to 30 minutes, until the flesh is soft and a fork slides in easily. Set aside to cool slightly.
Make the Chickpea Filling
  1. While the aubergines roast, heat 1 tbsp olive oil in a 10-inch / 26 cm skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft.
  2. Add the garlic, cumin, paprika, and chili flakes. Cook for 1 minute, until fragrant.
  3. Stir in the chickpeas and diced tomatoes. Simmer for 8 to 10 minutes, until the mixture thickens slightly and coats the chickpeas.
Stuff and Bake
  1. Once the aubergine halves are cool enough to handle, scoop out most of the flesh, leaving a 1 cm / 0.4-inch border so the shells hold their shape. Chop the flesh and stir it into the chickpea filling. Taste and season with salt and pepper, keeping in mind the halloumi is salty.
  2. Spoon the filling back into the aubergine shells, packing it in gently. Top each half with 2 slices of halloumi.
  3. Return the sheet pan to the oven and bake for 12 to 15 minutes, until the halloumi is golden and the filling is hot through.
  4. Sprinkle with chopped parsley or mint and serve warm with lemon wedges.

Notes

  • Score the aubergine flesh deeply so it roasts faster and scoops out easily.
  • Taste the filling before salting; halloumi already brings plenty of salt.
  • Drain and pat chickpeas dry to avoid a watery filling.
  • Slice halloumi thin so it browns fully in the short second bake.