Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
olive oilgarlicoreganotomato pureecinnamonhoneyeggplant (2)chickpeas (3c)feta cheese
1. cut eggplant into slices, brush with oil and place on baking sheet; Roast at 425 for 20 minutes. Remove from over and fold foil over and crimp to ensure steaming effect while eggplant cools.
2. make tomato sauce with pureed tomatoes, garlic, oregano, honey and cinnamon
3. make casserole, starting with layer of chickpeas, then sauce, then eggplant, then sauce, etc. Top with crumbled feta cheese and drizzle any remaining olive oil
4. bake casserole in 350F oven for 30 minutes (covered with foil). Remove foil and bake additional 10 minutes, or until dish is bubbling.
Serving Size: makes six ample servings of casserole
Number of Servings: 6
Recipe submitted by SparkPeople user LIZKOLSTER.
2. make tomato sauce with pureed tomatoes, garlic, oregano, honey and cinnamon
3. make casserole, starting with layer of chickpeas, then sauce, then eggplant, then sauce, etc. Top with crumbled feta cheese and drizzle any remaining olive oil
4. bake casserole in 350F oven for 30 minutes (covered with foil). Remove foil and bake additional 10 minutes, or until dish is bubbling.
Serving Size: makes six ample servings of casserole
Number of Servings: 6
Recipe submitted by SparkPeople user LIZKOLSTER.
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 15.1 g
- Cholesterol: 16.7 mg
- Sodium: 614.4 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 10.4 g
- Protein: 10.8 g
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