Mediterranean Chickpea & Eggplant Casserole

This wholesome Chickpea & Eggplant Casserole by Chef Giorgos Tsoulis is a celebration of Mediterranean simplicity and nourishment. Packed with fiber-rich chickpeas, roasted eggplants, and ripe tomatoes, it delivers a satisfying balance of flavor and nutrition in every bite. Slow-baked with aromatic herbs, honey, and a drizzle of extra virgin olive oil, the dish combines earthy, sweet, and tangy notes that capture the essence of Greek home cooking.

Beyond its comforting taste, this casserole is a powerhouse of plant-based goodness. It’s light yet hearty, making it the perfect main course for vegetarians, or a wholesome side for anyone seeking a nutritious, veggie-forward meal. Whether served hot from the oven or enjoyed the next day, it’s proof that healthy eating can be full of color, flavor, and soul.

Enjoy!

Mediterranean Chickpea & Eggplant Casserole

Giorgos Tsoulis

This Mediterranean-inspired chickpea and eggplant casserole combines simple ingredients with rich, sun-kissed flavor.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Waiting Time 1 day d

Total Time 1 day d 3 hours hrs 10 minutes mins

Course Main Course

Cuisine Greek

Servings 5 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 500 g eggplants roughly chopped
• 300 g chickpeas soak from the day before
• 300 g canned tomatoes
• 300 g vegetable stock
• 30 g tomato paste
• 15 g honey
• 1 onion roughly sliced
• 1 clove of garlic finely chopped
• ½ bunch mint leaves finely chopped
• salt
• pepper
• extra virgin olive oil

Instructions

 

Cook the chickpeas:

• Add the soaked chickpeas to a pot filled with water (enough to cover them) and simmer over medium heat for about 2 hours, or until softened. Drain and set aside.

Roast the eggplants:

• Spread the chopped eggplants on a baking tray and roast in a preheated oven at 190°C (375°F, fan) for 30–35 minutes, until tender. Set aside.

Prepare the sauce:

• In a medium pot, heat a little olive oil over medium heat. Add the garlic and onion, and sauté for 1–2 minutes until fragrant.
• Then add the chickpeas, canned tomatoes, and vegetable stock. Simmer over medium-low heat for 20–25 minutes, until the mixture thickens and becomes creamy.

Season and combine:

• Stir in the honey, mint leaves, salt, and pepper. Mix well with a wooden spoon.

Bake:

• Transfer the chickpea mixture and roasted eggplants into a rectangular baking dish (about 22 x 33 cm / 8.5" x 13").
• Bake in a preheated oven at 180°C (356°F, fan) for 20–25 minutes, until the flavors meld beautifully.

Serve:

• Serve hot, drizzled with a little extra virgin olive oil if desired.

Notes

Chef’s Tip: Adding honey helps balance the acidity of the tomatoes and thickens the sauce for a richer texture.

Tried this recipe?Let us know how it was!

Related: Papoutsakia (Greek Stuffed Eggplants)
Related: Greek Eggplant & Potato Stew (Yahni)
Related: Greek Stuffed Eggplant with Chickpeas
Related: Eggplant Mousse
Related: Karnıyarık: Turkish Stuffed Eggplant

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.