Mediterranean Chickpea & Eggplant Casserole

Slow-baked with aromatic herbs, honey, and a drizzle of extra virgin olive oil, the dish combines earthy, sweet, and tangy notes that capture the essence of Greek home cooking. Beyond its comforting taste, this casserole is a powerhouse of plant-based goodness.

It’s light yet hearty, making it the perfect main course for vegetarians, or a wholesome side for anyone seeking a nutritious, veggie-forward meal. Whether served hot from the oven or enjoyed the next day, it’s proof that healthy eating can be full of color, flavor, and soul.

Enjoy!

Ingredients

• 500 g eggplants roughly chopped
• 300 g chickpeas soak from the day before
• 300 g canned tomatoes
• 300 g vegetable stock
• 30 g tomato paste
• 15 g honey
• 1 onion roughly sliced
• 1 clove of garlic finely chopped
• ½ bunch mint leaves finely chopped
• salt
• pepper
• extra virgin olive oil

Cook the chickpeas:

• Add the soaked chickpeas to a pot filled with water (enough to cover them) and simmer over medium heat for about 2 hours, or until softened. Drain and set aside.

Roast the eggplants:

• Spread the chopped eggplants on a baking tray and roast in a preheated oven at 190°C (375°F, fan) for 30–35 minutes, until tender. Set aside.

Prepare the sauce:

• In a medium pot, heat a little olive oil over medium heat. Add the garlic and onion, and sauté for 1–2 minutes until fragrant.
• Then add the chickpeas, canned tomatoes, and vegetable stock. Simmer over medium-low heat for 20–25 minutes, until the mixture thickens and becomes creamy.

Season and combine:

• Stir in the honey, mint leaves, salt, and pepper. Mix well with a wooden spoon.

Bake:

• Transfer the chickpea mixture and roasted eggplants into a rectangular baking dish (about 22 x 33 cm / 8.5" x 13").
• Bake in a preheated oven at 180°C (356°F, fan) for 20–25 minutes, until the flavors meld beautifully.

Serve:

• Serve hot, drizzled with a little extra virgin olive oil if desired.