Gratin Of Zucchini Eggplant And Chickpeas Recipes

ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS

Steps:

• Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
• Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
• Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.

GRATIN OF ZUCCHINI, EGGPLANT AND CHICKPEAS

Steps:

• Rinse and drain chickpeas. Place in a bowl, add plenty of water to cover, and let soak for 3 hours. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer, uncovered, until tender, about 45-60 minutes. Drain and set aside. Cut the eggplant and zucchini crosswise into slices 1 inch thick. Set aside. In a large frying pan over medium heat, wamr the olive oil. Add the onions and bell pepper and cook, stirring occasionally, until soft, about 10 minutes longer. Add teh garlic and cook, stirring for 1 minute. Raise the heat to high and add the tomatoes, stock, red pepper flakes, basil, thyme and chickpeas. Bring to a boil over high heat. Reduce the heat to meduim-low and simmer, uncovered, for 30 minutes. Season to taste with salt and pepper. Position a rack in the upper third of the oven and pre-heat to 375. Oil a shallow 2-qt. baking dish. Pour the vegetable mixture into the prepared dish. Sprinkle the parmesan evenly over the top. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for 10 minutes. Serve

EASY EGGPLANT GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
• Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
• Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
• Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.