Baked Eggplant, Chickpeas, and Green Chile

This baked vegan casserole combines all our favorite vegetables for a rich, satisfying dish
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Eggplant Casserole

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Eggplant Casserole

Baked eggplant, gently cooked tomatoes, plenty of spices, and chickpeas are baked together, and served sprinkled with refreshing herbs and crunchy pomegranate seeds.

This recipe is courtesy of Meat Free Week.

4
Servings
336
Calories Per Serving
Deliver Ingredients

Ingredients

  • eggplants, cut lengthways into 1 cm-thick slices
  • 4  Tablespoons  olive oil
  • medium onion, finely chopped
  • 3  Teaspoons  garlic cloves, crushed
  • 1  Tablespoon  grated ginger
  • green chile, finely diced
  • 2  Teaspoons  paprika
  • 1  Teaspoon  ground cumin
  • 400  Grams  canned chopped tomatoes
  • 400  Grams  canned chickpeas, drained and rinsed
  • 2  Tablespoons  pomegranate molasses
  • 1  Tablespoon  chopped flat-leaf parsley
  • 1  Tablespoon  chopped mint leaves
  • 2  Tablespoons  pomegranate seeds

Directions

Preheat the oven to 350 degrees F.

Sprinkle the eggplant slices with salt, place in a colander, and leave for 20 minutes. Rinse well and pat dry with paper towel.

Place two large skillets over medium-high heat. Lightly brush both sides of the eggplant slices with olive oil. Add a single layer of eggplant to each pan and fry for 4-6 minutes on both sides, until well browned. Set aside and repeat with the remaining slices.

Return one skillet to the heat with 1 tablespoon of olive oil. Add the onion, garlic, ginger, chile, paprika, and cumin, and cook, stirring occasionally, until the onion is translucent. Add the tomatoes, chickpeas, and pomegranate molasses. Mix together and season well with salt and black pepper.

Place half the eggplant slices in a medium casserole dish. Pour half the tomato mixture over the top, cover with the remaining eggplant, and finally pour over the remaining tomato.

Bake in the oven for 15 minutes.

Serve topped with the parsley, mint, pomegranate seeds, and sea salt.

Nutritional Facts

Total Fat
18g
26%
Sugar
8g
9%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
42g
32%
Protein
5g
11%
Vitamin A, RAE
105µg
15%
Vitamin C, total ascorbic acid
19mg
25%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
60mg
6%
Choline, total
14mg
3%
Fiber, total dietary
5g
20%
Folate, total
24µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
1µg
2%
Sodium, Na
259mg
17%
Water
177g
7%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.