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5 from 1 vote

Grilled Eggplant Boats with Chickpea and Cherry Tomato Salad and Lemon Vinaigrette

Keyword Plant-based
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

Eggplant

  • 2 medium eggplants ,halved lengthwise
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • ½ tsp black pepper

Chickpea and Cherry Tomato Salad

  • 1 tbsp olive oil
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 cup cooked chickpeas
  • 2 cups cherry tomatoes ,quartered
  • ½ cup fresh parsley ,minced
  • 5 fresh basil leaves ,minced

Lemon Vinaigrette

  • 4 tbsp olive oil
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp fresh lemon juice
  • Zest from ½ fresh lemon
  • ½ tsp sea salt
  • ½ tsp dried garlic powder

Instructions

  • PREHEAT your oven to 400 F (205 C).
  • PLACE halved eggplants on a baking sheet lined with parchment paper. Rub with avocado oil and bake in the oven for 30 minutes.
  • MIX all of the chickpea and cherry tomato ingredients together in a bowl and set aside.
  • WHISK the lemon vinaigrette ingredients in a bowl and pour into a serving jar. Set aside.
  • REMOVE the baked eggplants from the oven and heat a grill or indoor grill pan to medium heat. Place the baked eggplants flesh-side down on the grill and allow to further cook and soften until grill lines have formed, about 3-4 minutes. Flip and cook the skin-side of each eggplant half until grill lines have formed, another 3-4 minutes.
  • REMOVE from the grill and place on a serving platter. When cool enough to handle, mash the flesh of each eggplant with the back of a fork. Season with sea salt and black pepper and mash again so that the seasonings are absorbed.
  • SPOON the chickpea and cherry tomato mixture into each eggplant.
  • DRIZZLE lemon vinaigrette over each eggplant and serve.
  • STORE any leftovers in the fridge for up to 5 days.
  • Enjoy!