Mediterranean-Afghan Vegan Eggplant with Tomatoes Chickpeas & Herbs
This dish combines Afghan-style spiced eggplant with Mediterranean touches: olive oil, chickpeas, and fresh herbs. Layers of silky roasted eggplant are simmered in a tomato-garlic sauce with cumin and coriander, then topped with chickpeas, parsley, and optionally a vegan yogurt drizzle.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Eggplant:
2 medium eggplants, sliced into ½-inch rounds
Salt for sweating
3 tbsp olive oil (divided)
For the Sauce:
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika (optional)
¼ tsp turmeric
1½ cups crushed tomatoes or tomato purée
½ cup water
Salt and black pepper to taste
Toppings & Extras:
1 cup cooked or canned chickpeas, drained
2 tbsp chopped fresh parsley or cilantro
Vegan yogurt or tahini drizzle (optional)
Pita, flatbread, or rice for serving
Instructions
1. Sweat the Eggplant:
Sprinkle eggplant slices with salt and let sit for 15 minutes. Pat dry with a towel to remove bitterness.
2. Roast the Eggplant:
Preheat oven to 200°C (400°F). Brush eggplant slices with olive oil on both sides and roast on a baking tray for 20–25 minutes, flipping once, until tender and golden.
3. Make the Tomato Sauce:
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onions until soft (5–6 min). Add garlic and spices, cook 1 min.
4. Simmer:
Add crushed tomatoes and water. Simmer uncovered for 10 minutes until slightly thickened. Season with salt and pepper.
5. Layer & Combine:
Add roasted eggplant slices to the sauce in the pan (or layer in a baking dish). Gently spoon sauce over them. Add chickpeas on top and simmer covered for 5 more minutes, or bake in oven for 10 min if using a dish.
6. Serve:
Garnish with chopped herbs and an optional vegan yogurt or lemon-tahini drizzle. Serve with warm flatbread or rice.
Tips
For extra flavor: Add a few chili flakes or a pinch of cinnamon to the sauce.
Make it creamier: Mix 1 tbsp tahini into the sauce or top with vegan cashew cream.
Meal prep-friendly: Tastes even better the next day!
❓ frequently asked Questions FAq
Can I grill the eggplant instead?
Yes! Grill or pan-sear slices for smoky flavor before layering.
Can I make this ahead?
Yes — it stores well in the fridge for 3–4 days and freezes up to 1 month.
Is this like Afghan Banjan?
Yes, but it uses olive oil and Mediterranean herbs, with added chickpeas for protein.
Nutrition information
Calories: 260
Protein: 7g
Fat: 12g
Carbs: 32g
Fiber: 9g