Baked Eggplant Casserole

1 hr

8 servings

Go meatless! This is an easy, delicious recipe the whole family will love.

Ingredients

  • 3 medium eggplants, cubed
  • 3 medium red onions, sliced
  • 1⁄4 cup olive oil, divided
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 can (28 oz/796 ml) diced tomatoes, with juice
  • 1 tbsp Herb & Garlic Dip Mix, or Epicure Hummus Dip Mix
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  1. Microwave eggplant adding 1 tbsp water and cooking for 20 minutes on high. (Do this in batches if needed)
  2. Preheat oven to 400° F (205° C).
  3. Sauté onions in 1 tbsp oil until golden brown.
  4. Place eggplant in a casserole dish. Cover with onions and pour remaining oil overtop. Top with chickpeas and tomatoes and sprinkle with Herb & Garlic Dip Mix. Season with Salt and Pepper.
  5. Bake for 40 minutes.

Nutritional Information

Per serving: Calories 220, Fat 8 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 33 g (Fiber 10 g, Sugars 8 g), Protein 6 g.

Tips

About 10 minutes before the casserole is done, sprinkle a handful of your favourite cheese overtop and bake until melted.

Perfectly Balance Your Plate

Serve with a side salad and prepared Epicure Dressing.