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Greek Eggplant and Chickpea Casserole | Melitzanes me Revithia sto Fourno
(0)
55 min
Under an hour
Knuspr-Küche
Ein sonnenverwöhnter griechischer Ofenklassiker: Zart angebratene Auberginenwürfel und nussige Kichererbsen schmoren in einer aromatischen Tomatensauce mit roten Zwiebeln, feinem Knoblauch, Kreuzkümmel und mediterranem Oregano. Mit goldbraun gratiniertem Feta und frischer Petersilie vollendet – ein herrlich herzhafter, wärmender Genuss für die goldene Herbstzeit.
Ingredients
Preparation method
Preparation & searing
Preheat the oven to 200 °C top/bottom heat. Wash, trim, and cut the eggplants into approx. 2 cm cubes. Peel and finely dice the red onion. Peel and finely chop the garlic cloves. Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well.
Heat 3 tablespoons of extra virgin olive oil in a large pan. Add the eggplant cubes and fry over medium-high heat for 6–8 minutes, turning regularly, until golden brown and softened. Season with a little salt and pepper, then transfer from the pan onto a plate.
Add the remaining olive oil to the same pan. Sauté the diced red onion for about 3 minutes until translucent. Add the chopped garlic, tomato paste, and ground cumin, and fry while stirring for about 1 minute until fragrant.
Chef's tip
For a completely vegan version, the feta can be replaced with a coconut-based vegan shepherd's cheese alternative or simply omitted.
This casserole tastes almost better on the second day after the flavours have melded – ideal for meal prep or as an aromatic lunch at the office!
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