Best 2 Eggplant Tomato And Chickpea Casserole Recipes

Embark on a culinary journey with our tantalizing Eggplant, Tomato, and Chickpea Casserole, a symphony of Mediterranean flavors that will delight your taste buds. This hearty and wholesome dish is a harmonious blend of tender eggplants, juicy tomatoes, and protein-packed chickpeas, all simmering in a vibrant tomato sauce. A symphony of spices, including cumin, coriander, and paprika, dance on your palate, creating a tantalizing dance of flavors.

In addition to this main course, our article also offers a delightful array of complementary recipes to elevate your dining experience. Indulge in the tangy goodness of our refreshing Tomato and Cucumber Salad, a refreshing accompaniment that balances the richness of the casserole. For a burst of savory goodness, try our flavorful Chickpea and Feta Stuffed Bell Peppers, a delightful fusion of textures and flavors. And to satisfy your sweet cravings, our Honey-Roasted Figs with Mascarpone Cream offer a decadent and elegant dessert that will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE

Eggplant, Tomato and Chickpea Casserole image

This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead.

Provided by Martha Rose Shulman

Categories dinner, casseroles

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)

Steps:

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 739 milligrams, Sugar 10 grams

EGGPLANT, TOMATO AND CHICKPEA CASSEROLE

Eggplant, Tomato and Chickpea Casserole image

This is a recipe from Martha Rose Shulman that was published in the New York Times. I made a few modifications based on reader comments and have altered the recipe accordingly. Two thumbs up from hubby!

Provided by lecole54

Categories Beans

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 eggplant, peeled if desired, cut in half lengthwise, then sliced 1/2-inch thick (1 lb.)
salt, to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 -4 garlic cloves, minced (to taste)
1 (28 ounce) can chopped tomatoes
2 tablespoons tomato paste
1 pinch sugar
1/4 teaspoon cinnamon
1 teaspoon cumin
1 sprig basil
1 (15 ounce) can chickpeas, drained
3 tablespoons flat leaf parsley, chopped (optional)
1 -2 ounce feta cheese, crumbled
1/2 cup pine nuts or 1/2 cup walnuts, chopped

Steps:

Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.

Tips:

Choose ripe and flavorful vegetables: Fresh, in-season vegetables will yield the best flavor in your casserole. Look for eggplants that are firm and have a deep purple color, tomatoes that are ripe and juicy, and chickpeas that are plump and firm.
Don't overcrowd the pan: When roasting the vegetables, make sure to spread them out in a single layer on the baking sheet. This will help them cook evenly and prevent them from steaming.
Use a good quality olive oil: Olive oil is a key ingredient in this casserole, so it's important to use a good quality oil that has a rich flavor. Look for extra virgin olive oil that is made from cold-pressed olives.
Season the casserole well: Don't be afraid to add plenty of salt and pepper to the casserole. This will help to enhance the flavor of the vegetables and make the dish more flavorful.
Serve the casserole hot or cold: This casserole is delicious served hot out of the oven, but it can also be served cold. If you're serving it cold, be sure to let it cool completely before refrigerating it.

Conclusion:

This eggplant, tomato, and chickpea casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's packed with flavor and nutrition, and it's easy to make. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed!