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Grilled Stuffed Eggplant with Chickpeas and Orzo

LETTUCE LEAF
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course

Ingredients
  

  • 2 eggplants, cut in 2 lengthwise
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 2 cups orzo
  • 1 can chickpeas, drained and rinsed
  • 1/2 yellow onion, diced
  • 1 clove garlic
  • 1 cup cherry tomatoes
  • 1 tsp kosher salt
  • 2 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 lemon, juiced

Instructions
 

  • Preheat the grill. 
  • Place cherry tomatoes on the grill and char it from all the sides. Set it aside.
  • Meanwhile, boil the water in the medium pot.
  • Cook orzo according to the package. Make it al dente. 
  • Rub eggplant halves with a teaspoon of olive oil and salt.
  • Place it on the grill.
  • Meanwhile heat olive oil in the large pan.
  • Add diced onion and garlic.
  • Sauté it until onion is translucent and garlic is fragrant.
  • Add orzo, chickpeas, tomatoes to the pan. 
  • Saute it until chickpeas are heated through.
  • Take the eggplant off the grill. Make sure its cooked through. 
  • Scoop the inside of each half.
  • Dice it and add it to the pan with the chickpeas and orzo.
  • Dice it and add it to the pan with the chickpeas and orzo. Saute it for about 10 minutes. 
  • Turn off the heat and add the lemon juice. 
  • Fill the eggplant half with orzo, chickpeas mixture.
  • Serve it with BBQ Date Sauce and enjoy! 
Keyword clean eating, easy vegan dinner, healthy lunch, hearty meal, immunity boosting, summer recipe, vegan grilling, vegan meals