EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
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
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.
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Layla Brown
[email protected]I'll definitely be making this again!
MESHO CANDY AKA TONE TONE 5,000
[email protected]Delicious!
Elam Biko
[email protected]This recipe was easy to follow and the casserole turned out great! I'll definitely be making it again.
Zarin Jahan Sinthea
[email protected]The casserole was a bit dry. I think I'll add some more liquid next time.
Brittany Tucker
[email protected]This casserole was a bit too bland for my taste. I think I'll add some more spices next time.
Tazmia Nero
[email protected]I wasn't sure about this recipe at first, but I'm glad I tried it. The flavors and textures all come together perfectly. I'll definitely be making this again.
Paula L Huff
[email protected]This casserole is a great way to use up leftover eggplant and tomatoes. It's also a healthy and delicious meal that's perfect for busy weeknights.
Bina Lamichhane
[email protected]I love this recipe because it's so versatile. I can use different vegetables, depending on what I have on hand. I've also made it with different types of cheese, and it always turns out great.
Sandip Bist
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I've made it several times now and it's always a hit with my family and friends.
Reginald Mbomi
[email protected]This casserole was a delightful blend of flavors and textures. The eggplant was tender and flavorful, the tomatoes were tangy and juicy, and the chickpeas added a nice protein boost. I especially loved the crispy topping made with breadcrumbs and Par