Thursday, May 16, 2013

Baked Eggplant and Chickpeas

Another recipe from my Readers Digest cookbook. This could be your next veggie favorite! 

Yield - 8 servings


1. Red Bell peppers - 2, cut lengthwise into flat strips
2.  Eggplants - 2, 1 diced and the other sliced
3. Extra Virgin Olive oil - 1/3 cup
4. Salt - To taste
5. Onions - 2 large, chopped
6. Garlic - 4, finely chopped
7. Crushed Italian plum tomatoes - 2 cans (I used San Marzano tomatoes from Whole foods )
8. Fresh sage - A bunch
9. Fresh thyme - 1 tsp
10. Crushed red chilli flakes - 1/2 tsp (Adjust according to desired heat level, or you could omit this completely)
11. Cooked kidney beans - 2 cups
12. Cooked chickpeas - 2 cups
13. Flat leaf parsley - A few sprigs for garnish
14. Fresh mozzarella - 1/2 cup


1. Soak the chickpeas and red kidney beans for 5-6 hrs in water. Cook them with a little salt and water, drain and keep aside. You could alternatively used canned options.
2. Heat a spoonful of olive oil in a pan. Place the red bell pepper pieces with skin side up and cook for 5 minutes or until the skin is slightly blackened. Remove from heat and keep aside.
3. Heat another spoonful of oil. Lightly fry the sliced eggplants until they are golden brown and keep aside.
4. Heat half of the oil in a saucepan. Add the chopped garlic. Saute for a few seconds. Add the chopped onions and cook for 5 minutes.  Add the diced eggplant to the onions and cook for 15 minutes or until tender.
5. Add the tomatoes, red chilli flakes chickpeas and kidney beans. Cover and cook for 20 minutes.
6. Add the chopped sage and thyme and mix well.
7. Preheat the oven to 355 F.
8. Place a layer of bean tomato mixture followed by a layer of eggplant and red peppers. Follow this until the whole of the eggplants, peppers and tomato sauce is over.
9. You could top it of with a layer of fresh mozzarella before baking or serve fresh after baking.
10. Cover and bake for 30 mins. Let stand for 5 more minutes.
12. Garnish with flat leaf parsley and serve.

Enjoy! :D

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