Eggplant, Chickpea & Tomato Bake

Name: Eggplant, Chickpea & Tomato Bake
Total time: 65 min
Yield: 2 servings
Ingredients: 500 g Eggplant; 240 g Canned chickpeas drained; 400 g Canned crushed tomatoes; 100 g Onion; 1 whole Bell pepper; 2 cloves Garlic; 2 tbsp Olive oil; 70 g Feta cheese; 10 g Fresh basil; 0.5 tsp Ground coriander; 0.25 tsp Salt; 0.25 tsp Black pepper

Roasted eggplant and chickpeas settle into a basil-scented tomato sauce under a little crumbled feta.

65 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant500 g
Canned chickpeas drained240 g
Canned crushed tomatoes400 g
Onion100 g
Bell pepper1 whole
Garlic2 cloves
Olive oil2 tbsp
Feta cheese70 g
Fresh basil10 g
Ground coriander0.5 tsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk; choose feta made with vegetarian or microbial rennet for a vegetarian dish.

Method

Roast the eggplant

Heat the oven to 220°C / 425°F. Wash the produce. Trim the eggplant and cut it into 2 cm cubes. Toss with 1½ tbsp of the oil and half the salt on a large lined tray. Spread in one layer and roast for 25–30 minutes, turning once, until browned and soft in the centre.

Make the sauce

Meanwhile, dice the onion, deseed and dice the pepper and mince the garlic. Heat the remaining ½ tbsp oil in a saucepan over medium heat. Cook the onion and pepper for 7 minutes. Add garlic and coriander for 30 seconds, then add tomatoes, black pepper and remaining salt. Simmer uncovered for 10 minutes.

Assemble and bake

Rinse and drain the chickpeas; the ingredient amount is their drained weight. Tear the basil, reserving a few leaves. Stir the chickpeas, roasted eggplant and most of the basil into the sauce. Transfer to a 20 cm square baking dish and crumble the feta on top. Reduce the oven to 200°C / 400°F and bake for 15 minutes until bubbling at the centre.

Rest and serve

Rest for 5 minutes so the sauce settles. Scatter over the reserved basil and divide the bake into two generous main-course portions.

Roast the eggplant until genuinely soft before assembling; the short final bake mainly heats the chickpeas and feta. Check the cheese label for vegetarian rennet.

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