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

This Baked Eggplant and Chickpea Bake is a hearty and nutritious dish that combines the earthiness of lentils, quinoa, and chickpeas. It is a perfect kosher American dinner option that is both satisfying and packed with flavor.

Ingredients

• Eggplant - 1 medium, cut into 1/2-inch cubes
• Chickpeas - 1 cup, cooked or canned, drained and rinsed
• Lentils - 1/2 cup, dry
• Quinoa - 1/2 cup, rinsed
• Rice - 1/2 cup, uncooked
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Bell pepper - 1 medium, chopped
• Diced tomatoes - 1 can (400g)
• Vegetable broth - 2 cups
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, and minced garlic; sauté until softened, about 5 minutes.
3. Add the cubed eggplant to the skillet and cook for an additional 5 minutes until slightly tender.
4. Stir in the chickpeas, lentils, quinoa, rice, diced tomatoes, vegetable broth, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes until the lentils and rice are cooked through.
5. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 25 minutes until heated through and the top is slightly crispy.
6. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

Nutrition

• Calories: 500
• Protein: 20 g
• Carbs: 85 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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