ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams
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Benjamin Bryant
[email protected]This dish is delicious! I highly recommend it.
Gita Sharma
[email protected]I'm not sure what I did wrong, but my dish turned out really watery.
Muhammad Rumman
[email protected]This is a great recipe! I've made it several times and it's always a hit.
Abdullah Shabbir
[email protected]Meh.
Faijur Rhoman
[email protected]Not bad.
Wasi Irfan
[email protected]Loved it!
happy rose
[email protected]This dish was easy to make and very tasty. I will definitely be making it again.
Mdjakir Ahmed
[email protected]I found this dish to be a bit bland. I added some extra spices and herbs to give it more flavor.
Nandkishor Kushwaha
[email protected]I followed the recipe exactly, but my dish didn't turn out as flavorful as I expected. I think I might have used too much water in the tomato sauce.
Jacques Botha
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying meal that's perfect for a special occasion.
Mike Ssengooba
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was roasted to perfection and had a smoky flavor that I loved. The chickpeas were also crispy and flavorful.
Nirbak Rony
[email protected]This dish is a great way to get your daily dose of vegetables. The eggplant and chickpeas are both packed with nutrients, and the tomato sauce is a good source of antioxidants.
Christopher Allen
[email protected]I love how versatile this dish is. You can serve it over rice, pasta, or quinoa. You can also add other vegetables, such as zucchini or bell peppers. And, of course, you can adjust the amount of spices to your liking.
MD Ariful Islam
[email protected]This is a great recipe for a weeknight meal. It's easy to make and doesn't require a lot of ingredients. The eggplant and chickpeas are roasted in the oven, so you can focus on making the tomato sauce while they're cooking.
Connor Campion
[email protected]I made this dish for a dinner party, and it was a big success. Everyone loved the combination of flavors and textures. The eggplant was soft and creamy, the chickpeas were crispy, and the tomato sauce was rich and savory.
Erduan Niazi
[email protected]This dish was a hit! The eggplant and chickpeas were roasted to perfection, and the tomato sauce was flavorful and tangy. I served it over rice, and it was a delicious and satisfying meal.