Eggplant & chickpea bake
Layers of roasted eggplant and chickpeas in spiced tomato — a meat-free family tray that freezes and reheats beautifully.
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- Prep
- 20 min
- Cook
- 30 min
- Serves
- 5 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
Method
- 1
Roast the eggplant slices with a little oil until soft and golden.
- 2
Make a sauce: soften onion and garlic, add grated tomato, cumin and cinnamon, and the chickpeas.
- 3
Layer the eggplant and chickpea sauce in a baking dish.
- 4
Bake at 200°C for 20 minutes until bubbling.
- 5
Cool before freezing; reheat covered until hot through.