Mediterranean Eggplant Casserole with Chickpeas and Tomato
This summer and winter casserole recipe is delicious when served hot or cold! It’s super easy to prepare, takes around an hour to make, and is 100% vegan-friendly! It’s made with gooey caramelized eggplants, sweet tomato, and onion-based sauce, and combines the soft crunch of chickpeas in this 5-star super dish!
Equipment
- 1 large frying pan (12-inch)
- 1 large casserole dish (12-inch diameter with 2-inch sides)
Ingredients
- 2 large eggplants sliced about 1/2 inch (1.5 cms) thick
- 1 can 28oz./800g of chopped tomatoes
- 15 oz./400g chickpeas canned, prepared
- 1 red bell pepper (optional) cut into thick strips
- 1 large onion diced
- 6 garlic cloves minced
- 6 tablespoons extra virgin olive oil
- 2 oz./60ml tomato sauce
- 1 tablespoon of sugar
- 1 tablespoon of ground cumin
- 1 tablespoon of sweet paprika
- 3 tablespoons chopped flat-leaf parsley optional
- 1 tablespoon of fresh basil chopped fine
- 1 teaspoon of good quality sea salt
- Black cracked pepper for seasoning
Instructions
STEP 1 - Roast the eggplant
- Preheat the oven to 430°F/220°C. Line a baking tray with foil and add a splash of olive oil. Arrange eggplant slices, brush slices with some more olive oil, and season with a good pinch of salt.2 large eggplants, 6 tablespoons extra virgin olive oil, 1 teaspoon of good quality sea salt
- Roast eggplant slices for 15 minutes, then remove from the oven and cover with foil. Allow to ‘sweat’ for at least 10 minutes. Turn the oven down to 350°F/180°C for use later.2 large eggplants, 6 tablespoons extra virgin olive oil, 1 teaspoon of good quality sea salt
Step 2 - Prepare the tomato sauce
- In a fry pan or skillet on medium heat, add two tablespoons of olive oil and the onion, and cook until golden. Next, add the garlic, stir through and then add the tin of tomatoes. Stir through and add the tomato sauce, sugar, basil, parsley, cumin, and sweet paprika. Simmer for 7 minutes on medium heat then add the sliced pepper (optional). Simmer for an additional 7 minutes. If looking dry, add a splash of water.1 can, 1 red bell pepper (optional), 6 garlic cloves, 2 oz./60ml tomato sauce, 1 tablespoon of sugar, 1 tablespoon of ground cumin, 1 tablespoon of sweet paprika, 3 tablespoons chopped flat-leaf parsley, 1 tablespoon of fresh basil, 1 large onion
Step 3 - Add chickpeas and saute
- Add the chickpeas to the sauce and stir through. Season to taste with some salt and paper as required. Add a splash more water if the sauce is looking dry. Simmer uncovered for 10 minutes.15 oz./400g chickpeas, 1 teaspoon of good quality sea salt, Black cracked pepper for seasoning
Step 4 - Arrange casserole and bake
- Pour a little sauce and chickpeas into the bottom of a casserole dish then add a layer of the roasted eggplant. Cover with more sauce, and repeat the steps until all ingredients are gone. Bake in the oven at 350°F/180°C for 30 minutes.2 large eggplants, 15 oz./400g chickpeas, 1 can
Step 5 - Serve
- Allow casserole to cool for 10 minutes before serving. Alternatively, this recipe makes a delicious cold tapa! Simply add some of the casserole mixture to a bowl and serve with a few chunks of fresh bread.
