ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams
ROASTED EGGPLANT WITH SPICED CHICKPEAS
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
- In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
- To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams
ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO SAUCE
From the New York Times Vegetarian Thanksgiving 2013. Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey. Gluten-Free, Nut-Free
Provided by BB2011
Categories Beans
Time 1h35m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : Calories 304.9, Fat 14.9, SaturatedFat 4.4, Cholesterol 17.9, Sodium 589.8, Carbohydrate 34.6, Fiber 7, Sugar 5.3, Protein 10
EGGPLANT, TOMATO AND CHICKPEA CASSEROLE
This is a recipe from Martha Rose Shulman that was published in the New York Times. I made a few modifications based on reader comments and have altered the recipe accordingly. Two thumbs up from hubby!
Provided by lecole54
Categories Beans
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Step 1 Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Step 2 Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Step 3 Preheat the oven to 350 degrees. Oil a 2¬quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Step 4 Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
More about "roasted eggplant and chickpeas with cinnamon tinged tomato sauce recipes"
ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED …
From nytimes.com
Estimated Reading Time 2 mins
CHICKPEAS IN A SPICY TOMATO SAUCE WITH ROASTED EGGPLANT
From tanyagulati.com
ROASTED EGGPLANT TOMATOES AND CHICKPEAS - LAST INGREDIENT
From lastingredient.com
TOMATO, EGGPLANT, AND CHICKPEA STEW - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
COOK THIS: ROAST EGGPLANT WITH SPICED CHICKPEAS AND …
From nationalpost.com
ROASTED EGGPLANT STUFFED WITH CINNAMON GROUND BEEF - REAL …
From realhealthyrecipes.com
THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND FEAST
From sipandfeast.com
ROASTED EGGPLANT AND CHERRY TOMATO SAUCE FOR PASTA
From stripedspatula.com
EGGPLANT STEAKS WITH ROASTED CHICKPEAS & TOMATO BALSAMIC SAUCE
From campbells.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
ROASTED EGGPLANT WITH CHICKPEAS AND CHERRY TOMATOES
From cookingwithsugar.com
ROASTED EGGPLANT WITH ROASTED CHICKPEAS AND TAHINI SAUCE
From trustinkim.com
ROASTED EGGPLANT AND TOMATOES WITH HALLOUMI RECIPE - LAST …
From lastingredient.com
MEDITERRANEAN ROASTED EGGPLANT WITH TOMATO SAUCE | MYPLATE
From myplate.gov
ROASTED EGGPLANT AND TOMATO SAUCE STACKS | VEGETARIAN DINNER …
From diethood.com
MOROCCAN EGGPLANT AND TOMATO STEW | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED EGGPLANT (AUBERGINE) PASTA BAKE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO …
From plain.recipes
ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE - FULL BELLY …
From fullbellyfarm.com
ROASTED EGGPLANT IN SMOKY TOMATO SAUCE RECIPE - BHARTI KIRCHNER …
From foodandwine.com
ROASTED EGGPLANT WITH SPICED CHICKPEAS AND TOMATO
From agoodcarrot.com
ROASTED EGGPLANT TOMATO PASTA SAUCE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
EGGPLANT CHICKPEA TAGINE - FEASTING AT HOME
From feastingathome.com
ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO …
From pinterest.co.uk
EGGPLANT, CHICKPEA & TOMATO BAKE - HOUSE & HOME
From houseandhome.com
ROASTED EGGPLANT, CHICKPEA AND SUMMER VEGETABLE TAGINE
From bojongourmet.com
VEGETARIAN EGGPLANT AND TOMATO SAUCE - SKINNYTASTE
From skinnytaste.com
BAKED EGGPLANT WITH TOMATOES - REAL GREEK RECIPES
From realgreekrecipes.com
ROASTED EGGPLANT TINGED WITH CINNAMON SPICED CHICKPEAS
From diptiscookbook.blogspot.com
PASTA WITH ROASTED EGGPLANT-TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT, CHICKPEA AND TOMATO BAKE (MUSAQA’A) - PARENTSCANADA
From parentscanada.com
ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
From mastercook.com
ROASTED EGGPLANT & CHICKPEAS - COOKING SOUP TO NUTS
From cookingsouptonuts.com
BAKED CHICKPEA TOMATO EGGPLANT CUPS - EATWELL101
From eatwell101.com
ROASTED EGGPLANT APPETIZER WITH CHICKPEAS - RULING THE KITCHEN
From rulingthekitchen.com
GRILLED EGGPLANT STUFFED WITH CHICKPEAS | RICARDO
From ricardocuisine.com
MEDITERRANEAN STUFFED EGGPLANT WITH CHICKPEAS, CHUNKY TOMATO …
From honestcooking.com
ROASTED TOMATO EGGPLANT PASTA - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
CINNAMON ROASTED CHICKPEAS - RACHEL COOKS®
From rachelcooks.com
ROASTED EGGPLANT WITH YOGURT-TAHINI SAUCE, ROASTED CHICKPEAS …
From amenuforyou.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love