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Chickpea Stuffed Eggplant

Chickpea Stuffed Eggplant

Eggplant is one of my all-time favorite vegetables. Added to curries, baked to moussaka, in baba ganoush or filled with all kinds of things from goats cheese to vegetables. Bring it on!

I love it in any shape or form! Today I am sharing one of my favorite eggplant recipes with you.  The recipe is vegan, but it is loaded with protein – both chickpeas and peanut butter help out here, and the spices add a nice kick too. 

Not all people love eggplant. In fact, at home, I have one vegetarian who does not like this vegetable at all. In fact, he doesn’t like most vegetables, but that’s a different story!

Anyway since I am the one who does the cooking, we are still using eggplant quite often, and this recipe here is one of the approved ones. The creaminess from the peanut butter and tanginess from the tomato sauce are just so delicious together.

One thing worth mentioning with eggplant is that it soaks up everything it touches, so it makes sense to act as quick as possible when brushing it with oil – otherwise, you might end up adding too much of it and load the dish with unnecessary calories.

Chickpea Stuffed Eggplant

Cooking time: 35 minutes

2 smaller eggplants

1 tsp oil

13 oz canned chickpeas

1 spring onion

½ tsp turmeric

½ tsp paprika powder

1 red chili

1 tbsp smooth peanut butter

1 cup tomato sauce (I used homemade one, but feel free to use store-bought)



Preheat the oven to 400 F.

Slice the eggplants to half, brush lightly with oil and season with salt. Bake for about 20 minutes.

In the meantime, mix the rest of the ingredients – chickpeas, chopped spring onion and chili, spices, peanut butter, and tomato sauce.

As soon as the eggplants are tender, take them out of the oven, carefully scrape out the soft inside, and mix it with the rest of the filling.

Fill up the empty eggplant halves and bake them for about ten more minutes until they are warmed through.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves healthy food and cooking and for her, these two are often the same thing. Cooking meals from scratch, you know exactly what goes in it and even without holding back with sugar or fat we end up using a lot less compared to ready-made frozen stuff from the supermarket.

She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here:

Practice yoga before enjoying this delicious and healthy dinner recipe very quickly with this shorter class, here:

25-Minute Full Body Yoga with Keith Allen - FREE Class

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