ROASTED EGGPLANT TOMATOES AND CHICKPEAS
Using two sheet pans for this simple roasted eggplant tomatoes and chickpeas ensures that the eggplant is perfectly browned and the chickpeas are crispy.
Provided by Paige Adams
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the eggplant on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into a single layer.
- On another sheet pan, toss the tomatoes and chickpeas with the remaining olive oil, salt and pepper. Arrange into a single layer with the tomatoes cut-side up.
- Roast for 25-30 minutes until the eggplant has browned, the tomatoes are wrinkled at the edges and the chickpeas are crispy.
- In a large bowl, combine the eggplant, tomatoes and chickpeas with the arugula and chives.
EGGPLANT AND TOMATO STEW
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.
- Remove all the meat from the eggplant.
- In a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor.
- Pulse until it becomes creamy.
- Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.
TOMATO AND ROASTED EGGPLANT STEW WITH CHICKPEAS
Steps:
- Toss garlic, eggplant, onion and peppers with olive oil - roast at 450 for 25 minutes. Combine wine/vegetable broth, tarragon, thyme, coriander, paprika, salt, pepper and bay leaf in small pan and simmer on medium low for 20 minutes, stirring frequently. Remove bay leaf. In another large pan, combine tomatoes and chickpeas and heat thoroughly. Add vegetable broth/wine mixture to coat. Add roasted vegetables. Serve hot, over polenta or with French bread.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
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
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