Casseroles don’t have to be unhealthy.
This one was easy and it’s tasty.
If you don’t know by now, I need an easy recipe for me to make it.
My biggest thing is cutting up ingredients. I don’t mind a lot of spice because spice makes the dish taste good. But I don’t like to have a lot of veggies to cut up.
Eggplant and Chickpea Casserole
Serves 4 approx 1 ¼ cups each
Prep time 15 mins Cooking time 35 mins
Preheat oven to 425F.
Gather your ingredients:
Part 1 Eggplant
3 cups cubed eggplant
1 cup sliced onion (approx 1 medium)
1 Tbsp EVOO
½ Tsp sea salt (or Himalayan salt)
½ Tsp ground black pepper
½ Tsp ground smoked paprika
¼ Tsp ground cumin
1 dash cinnamon
Combine eggplant, onion, oil, salt, pepper, paprika, cumin and cinnamon in a medium bowl; mix well. Place in a 13x9-inch baking pan. Bake for 10 minutes or until lightly browned.
While that is cooking
Gather your ingredients
Part 2 Chickpeas
1 28 ounce can of diced tomatoes, do not drain
1¼ cups canned chickpeas, drained, rinsed
4 cloves garlic, finely chopped (I mince mine)
1 Tbsp pure maple syrup
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley
While eggplant is baking, combine tomatoes, chickpeas, garlic, and maple syrup in a medium bowl, mix well.
Add tomato mixture to eggplant mixture; mix well. Bake for 20 to 25 minutes, or until the sauce is thick and eggplant is tender.
Garnish with mint and parsley.
NOTES: The casserole is great served with ½ cup cooked couscous, ½ cup cooked quinoa, or 1 slice toasted bread. When served with couscous or bread this recipe is no longer gluten free.
Nutritional Information - Calories 201
Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 711 mg, Carbohydrates: 33 g; Fiber: 8 g, Sugars: 15 g; Protein 7 g
Calabrese, A., & Calabrese, B. (2018). Fixate. 102 more delicious recipes to fix your portions for healthier weight loss. Santa Monica, CA: Beach Body LLC.
Thank you for reading!