Eggplant with Tomatoes and Chickpeas Recipe

Looking for an easy Eggplant with Tomatoes and Chickpeas recipe? Learn how to make Eggplant with Tomatoes and Chickpeas using healthy ingredients.


Submitted by amyonah

Makes 4 servings



By MARTHA ROSE SHULMAN 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

Recipe Ingredients for Eggplant with Tomatoes and Chickpeas

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

Recipe Directions for Eggplant with Tomatoes and Chickpeas

  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.

  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.

  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.

  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.

  5. Yield: Serves four to six.

  6. Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.

  7. Martha Rose Shulman can be reached at martha-rose-shulman.com

Categories

Vegetables, Main Dish, Mediterranean, Bake, Vegetarian

Nutrition Facts
Serving Size 479.8g
Amount Per Serving
Calories
565
Calories from Fat
156
% Daily Value*
Total Fat
17.3g
27%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
88mg
4%
Potassium
1823mg
52%
Total Carbohydrates
84.7g
28%
Dietary Fiber
25.9g
104%
Sugars
22.0g
Protein
24.4g
Vitamin A 43% Vitamin C 68%
Calcium 16% Iron 45%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in manganese
  • High in vitamin C
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