Baked Eggplant and Chickpea Bake with Lentils and Quinoa and Chickpeas and Rice

This Baked Eggplant and Chickpea Bake is a hearty and nutritious dish that combines layers of roasted eggplant, spiced chickpeas, and a wholesome mix of lentils, quinoa, and rice. It's a delicious and filling meal, perfect for a cozy dinner while being entirely kosher.

Ingredients

• Eggplant - 1 medium
• Chickpeas - 1 cup (cooked)
• Lentils - 1/2 cup (cooked)
• Quinoa - 1/2 cup (cooked)
• Rice - 1/2 cup (cooked)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• Onion - 1 small (chopped)
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Tomato sauce - 1 cup
• Fresh parsley - 2 tablespoons (chopped)
• Feta cheese - 1/4 cup (crumbled, optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with paper towels.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
5. Add the cooked chickpeas, lentils, quinoa, rice, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for 5 minutes.
6. In a baking dish, spread half of the tomato sauce on the bottom. Layer half of the eggplant slices on top.
7. Add the chickpea and grain mixture over the eggplant, then top with the remaining eggplant slices and cover with the rest of the tomato sauce.
8. Drizzle the remaining olive oil over the top and sprinkle with chopped parsley and feta cheese if using.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the eggplant is tender and slightly golden.
10. Let the dish cool for a few minutes before serving. Enjoy!

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils.
• High in fiber, promoting digestive health.

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