TRAINAI RECIPE · LUNCH
Eggplant Chickpea Tomato Bake
Roast the eggplant before adding the sauce to keep the bake from becoming watery.
- Prep
- 15 min
- Cook
- 30 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
529 kcal23.2 g protein72.2 g carbohydrate19.7 g fat22 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 200 g eggplant
- 150 g chickpeas, cooked, drained and rinsed
- 200 g no-salt-added canned chopped tomatoes
- 50 g onion
- 30 g feta cheese
- 8 g olive oil
- 5 g garlic
- 3 g ground cumin and paprika, equal parts
Ingredient notes
Vegetarian ingredients.
Contains: milk. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Cut eggplant into 2 cm cubes, toss with half the oil and roast on a lined tray for 15 minutes.
- Heat remaining oil in a pan. Soften chopped onion for 5 minutes, add minced garlic and spices, then tomatoes and cooked chickpeas. Simmer 5 minutes.
- Mix the sauce with roasted eggplant in a baking dish. Crumble feta over the top and bake another 15 minutes until bubbling.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
