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
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
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Gani Olaitan
[email protected]This casserole is a great way to get your veggies in. It's also a great source of protein.
Nadia Akther
[email protected]I'm a big fan of Mediterranean food and this casserole is one of my favorites. It's so flavorful and satisfying.
Md Shakib akon
[email protected]This casserole is so easy to make and it's a great way to use up leftover vegetables.
Hassnain khoja
[email protected]I made this casserole for my family and they all loved it. My kids even asked for seconds.
Tahidul islam Likhon
[email protected]This casserole is a great way to get your veggies in. It's also a great source of protein.
Kanju Don Nawaz
[email protected]I'm a big fan of Mediterranean food and this casserole is one of my favorites. It's so flavorful and satisfying.
Sohail Arshaad
[email protected]This casserole is so easy to make and it's a great way to use up leftover vegetables.
Michael Plays
[email protected]I made this casserole for my family and they all loved it. My kids even asked for seconds.
Pat McCostlin
[email protected]This casserole is a great way to get your veggies in. It's also a great source of protein.
marin-adrian
[email protected]I'm a big fan of Mediterranean food and this casserole is one of my favorites. It's so flavorful and satisfying.
Danyal Gaming
[email protected]This casserole is so easy to make and it's a great way to use up leftover vegetables.
Awan Studio
[email protected]I made this casserole for my family and they all loved it. My kids even asked for seconds.
Nuure
[email protected]This casserole is a great way to get your veggies in. It's also a great source of protein.
Dr.Khawar Taimoor
[email protected]I'm not a huge fan of eggplant, but I loved this casserole. The eggplant was cooked perfectly and the flavors were amazing.
Bijay Kushwaha
[email protected]This casserole is so flavorful and satisfying. I love the addition of chickpeas.
Umar Ali Khan
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover vegetables.
Jarod Maj
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a crowd-pleaser.
Humera Ahmed
[email protected]I made this casserole for a dinner party and it was a huge hit! Everyone loved it. The leftovers were even better the next day.
Ben Wilson
[email protected]This casserole was absolutely delicious! I loved the combination of eggplant, tomatoes, and chickpeas. The flavors were so well-balanced and the dish was very filling. I will definitely be making this again.