Recipes in the world of Flavilo

Vegan eggplant and chickpea bake served

Vegan Eggplant and Chickpea Bake

Vegan Eggplant and Chickpea Bake is a unique Mediterranean-inspired dish that combines the rich flavors of eggplant and chickpeas. Despite the simple ingredients, the layered texture and tomato sauce create a special culinary experience. This dish is a perfect choice for a weekend family dinner or get-together with friends.

Prep Time 20 min
Preparation 35 min
Total 55 min
310 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 600 g Eggplant
⭕ 400 g Chickpeas (canned or cooked)
⭕ 300 ml Tomato Purée
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 4 tbsp Olive Oil
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Oregano
⭕ 1 tsp Basil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Fresh Parsley

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    Preparation Steps

    1

    Wash the eggplant and slice it into half-centimeter thick rounds. Lightly salt the slices and let them sit for 10 minutes. Pat them dry with paper towels to remove excess moisture.

    2

    Finely chop the onion and crush the garlic. Heat half of the olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes, until softened. Add the garlic, smoked paprika, oregano, and basil, and stir in the tomato purée. Simmer over low heat for 10 minutes.

    3

    Drain and rinse the chickpeas, then add them to the tomato sauce. Cook for another 5 minutes, and season with salt and pepper to taste.

    4

    Grease the bottom of a baking dish with one tablespoon of olive oil. Arrange a layer of eggplant slices on the bottom. Spoon half of the chickpea and tomato sauce over the eggplant. Repeat layering with the remaining eggplant and sauce until all ingredients are used.

    5

    Cover the dish with aluminum foil and bake in a preheated oven at 350°F (180°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is lightly golden brown.

    6

    Before serving, sprinkle with finely chopped fresh parsley. Serve warm.