Recipe: Eggplant, Chickpea & Tomato Casserole
An easy dish with a few ingredients and lots of flavor. A perfect partner for roasted lamb or grilled chicken or serve alongside a lemony green salad as a meat-free main dish.
(serves about 6 as side dish)
Eggplant, Chickpea and Tomato Casserole
4 medium eggplants, cut in 1/4 inch slices
1/2 cup olive oil (add more if and as needed)
14oz soaked or canned chickpeas
14oz jarred plum tomatoes
2 medium white onions, sliced thin
6 cloves garlic, minced
1/2 cup shredded cheddar or mozzarella cheese
Sea salt and fresh black pepper
With all eggplants sliced and ready, heat olive oil in a large shallow frying pan. In a series of single layers, fry eggplant slices until soft. Set aside on paper towels.
Fry sliced onions in the leftover oil until soft, then add garlic. Do not burn the garlic.When all eggplant and onions are fried, cover the bottom of a 9×13 casserole dish with a layer of eggplant, then spread the onions and garlic over them. Add another layer of eggplant and scatter over half the plum tomatoes, squeezing them into smallish pieces as you take them out of the tin. Add salt and fresh pepper. Add half the cheese, then finish with a layer of eggplant and top with the rest of the tomatoes and scatter the remaining cheese on top.
Cover with foil and bake at 425F/220C for 30 minutes. Serve hot or warm.
Do you have a favorite eggplant recipe? Tell us in the comments!
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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