Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta

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Nutritional Info
  • Servings Per Recipe: 6
  • 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



Introduction

Excellent Casserole to make lunch for the week! Prepare sauce and roast eggplant separately; combine with cooked chickpeas, spices and feta in casserole. Excellent Casserole to make lunch for the week! Prepare sauce and roast eggplant separately; combine with cooked chickpeas, spices and feta in casserole.
Number of Servings: 6

Ingredients

    olive oil
    garlic
    oregano
    tomato puree
    cinnamon
    honey
    eggplant (2)
    chickpeas (3c)
    feta cheese

Tips

use fresh oregano if possible; 1/4 cup dried leaves


Directions

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.