Baked Eggplant, Chickpeas, and Green Chile

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

Thinkstock

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
581
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.

Nutritional Facts

Total Fat
37g
53%
Sugar
9g
10%
Saturated Fat
20g
83%
Cholesterol
121mg
40%
Carbohydrate, by difference
27g
21%
Protein
36g
78%
Vitamin A, RAE
76µg
11%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
45mg
5%
Choline, total
160mg
38%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
51mg
16%
Niacin
9mg
64%
Phosphorus, P
354mg
51%
Selenium, Se
37µg
67%
Sodium, Na
2177mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
241g
9%
Zinc, Zn
4mg
50%

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.