Best 4 Roasted Eggplant And Chickpeas With Tomato Sauce Recipes

ROASTED EGGPLANT TOMATOES AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Place the eggplant on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into a single layer.
• On another sheet pan, toss the tomatoes and chickpeas with the remaining olive oil, salt and pepper. Arrange into a single layer with the tomatoes cut-side up.
• Roast for 25-30 minutes until the eggplant has browned, the tomatoes are wrinkled at the edges and the chickpeas are crispy.
• In a large bowl, combine the eggplant, tomatoes and chickpeas with the arugula and chives.

ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO SAUCE

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.

ROASTED EGGPLANT AND CHICKPEA SOUP

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
• Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

ROASTED EGGPLANT WITH SPICED CHICKPEAS

Steps:

• Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
• In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
• To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.