Eggplant and chickpea casserole. 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. I learned this simple and flavorful recipe for mnazaleh, a vegan eggplant and chickpea stew, in the kitchen of a Druze family in Israel.
Spoon half the remaining sauce over the eggplant, and repeat the layers. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Remove from the heat, and carefully fold the foil in half over the eggplant. You can have Eggplant and chickpea casserole using 14 ingredients and 6 steps. Here is how you cook that.
Ingredients of Eggplant and chickpea casserole
- It's 1 lb of eggplant.
- It's 1 medium of Onion.
- You need 1 medium of Yellow squash.
- It's 1 of Garlic.
- Prepare 30 oz of Canned diced tomatoes w/garlic and basil.
- Prepare 15 oz of Canned chickpeas, drained.
- It's 15 oz of Canned black beans, drained.
- Prepare 1/2 tsp of Crushed red pepper flakes.
- You need 6 oz of Jar marinated artichoke hearts.
- You need 3 1/2 oz of Roasted red peppers.
- It's 1/2 cup of Herb seasoned bread crumbs.
- It's 1/2 cup of Olive oil.
- You need 1/2 cup of Pitted kalamata olives.
- You need 8 oz of Sliced mushrooms.
Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Place on baking sheet and salt both sides of eggplant disks. Heat oil in a large skillet over medium heat. This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille.
Eggplant and chickpea casserole instructions
- Preheat oven to 400°F, peel and cube (1 inch), arrange on lightly oiled baking sheet. Bake for ten minutes. Set aside..
- Saute onion and squash in olive oil for 2 minutes. Add garlic and mushrooms and cook for two more minutes..
- Add tomatoes and spices, bring to simmer, reduce heat, stirring until liquid has evaporated, about 15-20 minutes..
- Add eggplant, black beans, chickpeas, artichoke hearts, roasted red pepper pieces, olives and red pepper flakes. Mix well and pour into lightly greased casserole dish..
- Sprinkle bread crumbs over top and drizzle with olive oil..
- Bake at 400°F until hot and lightly browned, about 25 minutes..
The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side. First, layer the eggplant, squeezing together, and slicing, if need be, to create a flat layer of eggplant (see picture). Next, add the onions in an even layer and then the chickpeas. Spray it with vegetable cooking spray and immediately add eggplant and onion.