Roasted Eggplant with Tomato & Chickpeas (Vegetarian)
Description:
This hearty, Mediterranean-inspired vegetarian dish features tender roasted eggplant topped with a savory tomato-garlic sauce and protein-rich chickpeas. It’s a fiber-packed, plant-based main course that’s flavorful, comforting, and naturally gluten-free. Serve it with rice, couscous, or flatbread for a wholesome meal.
Ingredients (Serves 4):
For the Eggplant:
2 medium eggplants, sliced into ½-inch thick rounds
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
For the Tomato-Chickpea Sauce:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 can (400g) chopped tomatoes (or 4 fresh tomatoes, chopped)
1 can (400g) cooked chickpeas, drained and rinsed
1 tsp ground cumin
½ tsp smoked paprika
Salt & pepper to taste
1 tbsp tomato paste (optional, for deeper flavor)
¼ tsp red chili flakes (optional)
Garnish (optional):
Fresh parsley or coriander
Crumbled feta (if not vegan)
A drizzle of lemon juice or tahini
Instructions:
1. Roast the Eggplant:
Preheat oven to 200°C (400°F).
Arrange the eggplant slices on a baking sheet.
Brush with olive oil, season with salt and pepper.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Tomato Chickpea Sauce:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add chopped onion, sauté for 3–4 minutes until soft.
Add garlic, cumin, and paprika; stir for 30 seconds.
Add chopped tomatoes, tomato paste, salt, and pepper.
Let simmer for 10–12 minutes, until slightly thickened.
Stir in chickpeas and simmer for another 5–7 minutes.
3. Assemble & Serve:
Layer roasted eggplant slices on a serving platter or dish.
Spoon the chickpea tomato sauce generously over the eggplant.
Garnish with fresh herbs, lemon juice, or a touch of tahini.
Time Required:
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Nutritional Information (Per Serving):
Calories: ~280 kcal
Protein: ~9g
Fat: ~12g
Carbohydrates: ~32g
Fiber: ~10
Sugars: ~8
Sodium: ~380mg
Nutritional values vary depending on brand of ingredients and exact measurements.
Common Questions & Answers:
Q: Can I make it vegan?
A: Yes! The base recipe is vegan. Just skip the feta or replace it with a vegan cheese or tahini drizzle.
Q: Can I store leftovers?
A: Yes, store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q: Can I freeze it?
A: Yes, the sauce freezes well for up to 2 months. Eggplant may become softer upon thawing but still tastes great.
Q: What can I serve it with?
A: Serve with rice, couscous, quinoa, crusty bread, or pita for a full meal.
Q: Can I grill the eggplant instead of roasting?
A: Absolutely! Grilled eggplant adds a smoky flavor that pairs beautifully wit
h the sauce.