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
Ingredients
- 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 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
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
