Mediterranean Layered Aubergine & Chickpea Casserole
This colorful casserole layers tender roasted aubergine with spiced chickpeas, bell peppers, and a lemony herbed bechamel-style sauce. It’s hearty, satisfying, and packed with Mediterranean flavors. A sprinkle of toasted almonds and fresh herbs adds a nutty, aromatic finish. Perfect for a wholesome weeknight dinner or a festive side dish
Prep & Cook Time
Prep: 20 minutes
Roasting vegetables: 20 minutes
Assembling & baking: 25 minutes
Total: ~65 minutes
Ingredients
For roasted aubergine & vegetables:
2 medium aubergines, sliced into 1 cm rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tbsp olive oil
Salt & pepper, to taste
For chickpeas:
1 cup cooked chickpeas (or canned, drained)
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste
1 tsp olive oil
For herbed sauce:
1 cup ricotta cheese
2 tbsp Greek yogurt (optional for creaminess)
1 tsp lemon zest
2 tbsp fresh parsley, chopped
1 clove garlic, minced
Salt & pepper, to taste
Toppings:
2 tbsp sliced almonds, toasted
1 tbsp olive oil drizzle
Extra parsley for garnish
Instructions
1. Roast aubergines & peppers:
Preheat oven to 200°C (400°F).
Toss aubergine slices and bell peppers with olive oil, salt, and pepper.
Roast for 15–20 minutes until soft and lightly browned.
2. Prepare chickpeas:
In a pan, heat 1 tsp olive oil and sauté chickpeas with smoked paprika, cumin, salt, and pepper for 5 minutes. Set aside.
3. Make herbed sauce:
Mix ricotta, Greek yogurt, lemon zest, parsley, garlic, salt, and pepper until creamy and smooth.
4. Assemble casserole:
In a greased baking dish, layer half the roasted aubergines.
Spread half the chickpeas over the aubergines.
Spread half the herbed ricotta sauce on top.
Repeat layers with remaining aubergines, chickpeas, and sauce.
5. Bake & finish:
Bake for 20–25 minutes until bubbly and lightly golden.
Remove from oven and sprinkle with toasted almonds, extra parsley, and a drizzle of olive oil.
6. Serve:
Best served warm with whole-grain bread, couscous, or a crisp salad.
Tips & Notes
Make it spicier: Add a pinch of red chili flakes to chickpeas for a mild kick.
Nut-free option: Skip almonds or use pumpkin seeds.
Storage: Keeps in fridge for up to 2 days; reheat in oven for best texture.
Nutritional Information
Calories: 230 kcal
Protein: 10 g
Fat: 13 g
Carbs: 18 g
Fiber: 6 g
Sugars: 5 g
Sodium: 300 mg