This stuffed eggplant main dish turns simple eggplant boats, tomatoes, garlic, and herbs into a Mediterranean vegetarian dinner that is both light and satisfying. Roast the halves, fold the scooped flesh into a textured tomato and herb mix with chickpeas or grains, then bake until the tops caramelize lightly.
Essential Concepts: Firm eggplants; brief salting; pre-bake shells; add chickpeas or bulgur; finish with lemon and fresh herbs.