Wooster-Glazed Chickpea & Feta Stuffed Eggplant Boats

Wooster-Glazed Chickpea & Feta Stuffed Eggplant Boats

A vibrant Mediterranean-inspired vegetarian main that combines tender roasted eggplant, a spiced chickpea and herb filling, and a glossy Wooster Sauce glaze for sweet-savory balance. Finished with bright lemon, crisp pomegranate arils, and toasted pine nuts for texture. Serves 4.

Ingredients

• 2 large Japanese or globe eggplants (about 2.5 pounds total)
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small red onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 15-ounce can chickpeas, drained and rinsed
• 1/3 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 3 tablespoons lemon juice (about 1 lemon)
• 1/4 teaspoon flaky sea salt, plus more to taste
• 4 ounces feta cheese, crumbled
• 3 tablespoons toasted pine nuts
• 1/2 cup pomegranate arils (optional but highly recommended)
• 3 tablespoons Wooster Sauce (plus extra for drizzling) (product)
• 1 tablespoon honey
• Freshly ground black pepper to taste

Equipment

• Baking sheet lined with parchment
• Large skillet
• Spoon and small bowl for glaze

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin. Brush each half with 2 tablespoons of olive oil and season lightly with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 20 minutes. Flip and roast another 10 minutes, until flesh is very tender and edges are golden.
3. While the eggplant roasts, make the filling. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and a pinch of salt and cook 5 minutes until softened. Add the garlic, cumin, smoked paprika, and red pepper flakes and cook 30 seconds until fragrant.
4. Add the chickpeas and cook, pressing some of the beans against the pan with the back of a spoon to create a mix of whole and mashed texture. Cook 4 to 5 minutes until warmed through and slightly golden. Stir in the chopped parsley, mint, lemon juice, and 1/4 teaspoon flaky salt. Taste and adjust seasoning.
5. Remove the eggplant from the oven and use a spoon to gently scoop a shallow channel in each half, leaving a 1/2-inch border so the skins hold their shape. Reserve the scooped flesh in the bowl with the chickpeas; chop any large pieces and fold into the filling. Spoon the chickpea mixture evenly into each eggplant half.
6. In a small bowl whisk together 3 tablespoons Wooster Sauce and 1 tablespoon honey to make a glossy glaze. Brush or spoon about two-thirds of the glaze over the filled eggplants, reserving the rest for finishing.
7. Return the stuffed eggplants to the oven and bake 10 minutes more so the flavors meld and the glaze caramelizes slightly. For a more browned top, broil on high for 1 to 2 minutes while watching closely.
8. Remove from oven and scatter crumbled feta, toasted pine nuts, and pomegranate arils over the hot eggplants. Drizzle remaining Wooster glaze sparingly for a bright, sweet finish and add a final squeeze of lemon if desired.
9. Serve warm on a platter with extra lemon wedges and a sprinkle of chopped parsley. These eggplant boats pair beautifully with a simple green salad or warm flatbread.

Notes

• Make-ahead: Roast the eggplant and prepare the chickpea filling up to one day in advance. Assemble and bake when ready to serve.
• Variation: Swap pine nuts for chopped toasted almonds or pistachios for different texture and flavor.
• Leftovers keep in an airtight container for 2 days. Reheat gently in a 350°F oven until warmed through.