Baked Eggplant, Chickpeas, and Green Chile

This baked vegan casserole combines all our favorite vegetables for a rich, satisfying dish
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
437
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 eggplants, cut lengthways into 1 cm-thick slices
  • 4 Tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 Teaspoons garlic cloves, crushed
  • 1 Tablespoon grated ginger
  • 1 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.

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.

Nutritional Facts

Total Fat
17g
27%
Sugar
31g
N/A
Saturated Fat
2g
12%
Protein
13g
26%
Carbs
65g
22%
Vitamin A
67µg
7%
Vitamin B6
0.8mg
38.4%
Vitamin C
54mg
90%
Vitamin E
5mg
23%
Vitamin K
48µg
60%
Calcium
158mg
16%
Fiber
22g
88%
Folate (food)
154µg
N/A
Folate equivalent (total)
154µg
38%
Iron
4mg
23%
Magnesium
129mg
32%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
20%
Phosphorus
226mg
32%
Polyunsaturated
3g
N/A
Potassium
1546mg
44%
Riboflavin (B2)
0.3mg
15.6%
Sodium
344mg
14%
Sugars, added
7g
N/A
Thiamin (B1)
0.8mg
53.7%
Zinc
2mg
11%

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