Baked Eggplant with Chickpea Tomato Sauce – A Hearty, Flavor-Packed Dish

Simple yet satisfying vegetarian (or vegan!) dinner idea, this Baked Eggplant with Chickpea Tomato Sauce is your new go-to. It’s packed with Mediterranean flavors, protein-rich chickpeas, and melty cheese—or keep it dairy-free with a vegan alternative. Whether you’re trying to eat more plant-based meals or simply love eggplant, this recipe is a must-try!

Baked eggplant with chickpea tomato sauce

Baked Eggplant with Chickpea Tomato Sauce

This hearty baked eggplant with chickpea tomato sauce is a delicious, protein-packed vegetarian (or vegan) meal. Easy to make, flavorful, and perfect for weeknights!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 3

Course: Appetizer, Main Course

Cuisine: French, Italian, Mediterranean

Ingredients Method Video Notes

Ingredients

  

For the Roasted Eggplant:

• 600 g eggplant sliced into 1 cm thick rounds
• 5–6 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp dried oregano
• Black pepper to taste

For the Chickpea Tomato Sauce:

• 230 g cooked chickpeas or canned
• 80 g carrot grated or finely chopped
• 4 tbsp vegetable oil
• 2 cloves garlic cloves minced
• 260 g chopped onion
• 2 bell peppers red and yellow, chopped
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp ginger powder
• ½ tsp coriander
• Salt & pepper to taste
• 390 g crushed tomatoes
• Fresh basil optional, for garnish

For the Final Bake:

• Shredded mozzarella or vegan mozzarella
• Grated parmesan or vegan cheese
• Olive oil drizzle
• Dried oregano sprinkle

Method

 

Prepare and Roast the Eggplant

1. Preheat your oven to 200°C (392°F).
2. Slice the eggplant into 1 cm thick rounds.
3. In a small bowl, mix olive oil, paprika, garlic powder, salt, dried oregano, and black pepper. Baste this mixture onto both sides of the eggplant slices.
4. Place on a lined baking tray and roast for 20 minutes.

Make the Chickpea Tomato Sauce

1. Heat the vegetable oil in a pan over medium heat. Sauté garlic until fragrant (about 1–2 minutes), then add chopped onion and cook until translucent (2–3 minutes).
2. Stir in the carrots and bell peppers. Sauté for another 2 minutes.
3. Add all the spices: paprika, cumin, ginger powder, coriander, salt, and pepper. Mix well.
4. Pour in the cooked chickpeas and stir in the crushed tomatoes. Cover and let simmer for 10 minutes. Adjust seasoning to taste and stir in some fresh basil for extra flavor.

Assemble and Bake

1. In a baking dish, layer roasted eggplant slices. Spoon the chickpea tomato sauce over them. Top with shredded mozzarella and grated parmesan. (Use vegan cheese alternatives to keep it fully plant-based.)
2. Drizzle some olive oil and finish with a sprinkle of dried oregano.
3. Bake in the oven at 200°C (392°F) for another 15 minutes, until the cheese is golden and bubbling.

Video

Notes

🍽️ Serving Suggestions

Serve this dish warm with:

• A side of couscous or quinoa
• Warm crusty bread
• A fresh green salad with lemon vinaigrette

💡 Tips & Variations

• Vegan Version: Simply swap out the cheese for your favorite plant-based mozzarella and parmesan.
• Extra Protein: Add cooked lentils or tofu to the sauce for a protein boost.
• Spice it up: Add chili flakes for a bit of heat.

📌 Why You’ll Love This Recipe

• Perfect for meal prep
• Great way to use up eggplants and pantry staples
• Family-friendly and freezer-friendly
• Balanced with fiber, protein, and tons of flavor

🔗 Related Recipes You’ll Love:

• Lentil & Mushroom Marinara with Pappardelle
• Roasted Cauliflower with Butter Beans
• One-Pot Chickpea & Potato Stew