Go Back
–+ servings
Eggplant Chickpea Bake (Meatless, 18 g Fiber)

Eggplant Chickpea Bake

No ratings yet
Roasted eggplant and chickpeas baked in a garlicky tomato sauce under feta — a Greek-style meatless main with serious fiber.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 466
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large eggplant
  • 3 tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 30 oz canned chickpeas
  • 28 oz canned crushed tomatoes
  • 2 tsp dried oregano
  • 0.25 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.75 cup feta cheese
  • 2 tbsp fresh parsley

Equipment

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat the oven to 425°F. Toss the eggplant cubes with 2 tablespoons of the olive oil and roast on a sheet pan 20 minutes, until browned and collapsed — this step is why the bake won't be spongy.
  2. Meanwhile, heat the remaining oil in a large oven-safe skillet or pot. Cook the onion 4 minutes, then the garlic 30 seconds.
  3. Add the chickpeas, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer 10 minutes so the sauce thickens slightly.
  4. Fold in the roasted eggplant, scatter the feta over the top, and bake at 400°F for 20 minutes, until bubbling at the edges and the feta is soft and golden in spots.
  5. Rest 5 minutes, shower with parsley, and serve with warm pita or rice.

Nutrition

Calories: 466kcalCarbohydrates: 55.5gProtein: 19.5gFat: 21.6gSaturated Fat: 5.8gCholesterol: 25mgSodium: 1469.8mgPotassium: 1243.8mgFiber: 17.7gSugar: 14gVitamin C: 26.5mgCalcium: 322.1mgIron: 6.3mg

Notes

Roasting the eggplant first concentrates it — skip that step and the bake turns watery. Even better on day two; keeps 4 days. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

Made this recipe?

Tap a star below to rate it. A written review is optional, but I read every one.