Looking for a hearty, plant-based dish that bursts with flavor? This spiced vegan eggplant and chickpea bake is just the answer! It’s a delightful combination of roasted eggplant and chickpeas, infused with aromatic Middle Eastern spices. Perfect for a cozy dinner or a gathering with friends!
Imagine sitting down to a warm, bubbling dish filled with tender eggplant, protein-packed chickpeas, and a medley of spices that dance on your palate. This recipe not only satisfies your hunger but also transports you to the vibrant streets of the Middle East with its rich flavors.
Whether you’re a seasoned vegan or just exploring plant-based recipes, this dish is simple to prepare and guaranteed to impress. Plus, it’s great for meal prepping—just reheat and enjoy throughout the week!
Delicious Middle Eastern Eggplant and Chickpea Bake
This vegan eggplant and chickpea bake features layers of roasted eggplant and a savory chickpea mixture, enhanced with spices like cumin and coriander. The dish is topped with a sprinkle of fresh herbs for a burst of freshness, making it a satisfying and nutritious meal option.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Eggplant: Arrange the sliced eggplant on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 20-25 minutes until golden and tender.
- Sauté Aromatics: In a skillet, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in cumin, coriander, paprika, salt, and pepper; cook for another minute to release the spices’ aroma.
- Combine Ingredients: Add the chickpeas and diced tomatoes to the skillet, stir well, and simmer for 5-10 minutes to let the flavors meld.
- Layer and Bake: In a baking dish, layer the roasted eggplant slices with the chickpea mixture. Repeat layers until all ingredients are used up. Bake in the oven for an additional 20 minutes.
- Serve: Remove from the oven, garnish with fresh parsley or cilantro, and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 290kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 40g
