Middle Eastern Eggplant Casserole Recipe

Name: Middle Eastern Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large eggplants, peeled, cut longwise into 1/2-inch thick slices; 2 tablespoons sea salt; 3 tablespoons extra virgin olive oil; 16 ounces canned cherry tomatoes or fresh cherry tomatoes; 1/2 cup white onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 tablespoon tomato paste; 2 teaspoons mild chili pepper paste; 1/ cups chickpeas, canned or cooked (drained); 2 tablespoons fresh parsley leaves, chopped; 1/4 cup toasted walnuts

Servings: persons

1 pound large eggplants, peeled, cut longwise into 1/2-inch thick slices
2 tablespoons sea salt
3 tablespoons extra virgin olive oil
16 ounces canned cherry tomatoes or fresh cherry tomatoes
1/2 cup white onion, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon tomato paste
2 teaspoons mild chili pepper paste
1/ cups chickpeas, canned or cooked (drained)
2 tablespoons fresh parsley leaves, chopped
1/4 cup toasted walnuts

1
["Baking The Eggplants
2
Pre-heat the oven to 200u00b0C/400u00b0F.
3
Line 2 baking sheets with 3 or 4 layers of paper towels and place the eggplant slices on the paper, making sure they are not crowded. Generously sprinkle the salt on the eggplants. Tightly wrap the sheets with aluminum foil and place in the preheated oven. Bake for 25-30 minutes until soft and the water has been released. Do not leave the sheets in the oven unattended.", "Making The Tomato Sauce
4
Meanwhile, using a medium saucepan, cook the onions in olive oil and stir on a medium-low heat for 5 minutes then add the garlic and cook together for 10 minutes until the onions are very soft. Add the tomato paste and chili paste and stir together. Finally add the canned or fresh tomatoes (with the juices) and cook on medium heat until the sauce starts to thicken, about 10 minutes.
5
Turn off the heat and add the cooked or canned chickpeas.", "Assembling The Dish
6
This step is very similar to the process of assembling lasagna. Start with spreading some of the tomato sauce in a medium casserole. Place the baked eggplants in one layer then add the sauce, repeat with two more layers and sauce and pour all the remaining sauce on top. Bake uncovered for 10 minutes, or long enough to have the sauce incorporated with the eggplants. Garnish with parsley and toasted walnuts.", "Serve as a side dish or a cold starter. In my family we often enjoy it as a main vegetarian dish. Enjoy with fresh Arabic bread."]

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound large eggplants, peeled, cut longwise into 1/2-inch thick slices, 2 tablespoons sea salt, 3 tablespoons extra virgin olive oil, 16 ounces canned cherry tomatoes or fresh cherry tomatoes, and more.

Yes, Middle Eastern Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Eggplant Casserole

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