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

This Baked Eggplant and Chickpea Bake is a hearty and nutritious dish that combines the earthy flavors of eggplant, chickpeas, lentils, and quinoa. It’s a satisfying, kosher meal that’s perfect for a cozy dinner for two.

Ingredients

• Eggplant - 1 medium, sliced
• Chickpeas - 1 cup, cooked or canned, drained
• Lentils - 1/2 cup, cooked
• Quinoa - 1/2 cup, rinsed
• Rice - 1/2 cup, uncooked
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon, or to taste
• Black pepper - 1/2 teaspoon
• Tomato sauce - 1 cup
• Fresh parsley - 2 tablespoons, chopped
• Water - 2 cups

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. In a medium saucepan, combine quinoa, rice, and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4. In a skillet, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent.
5. Add minced garlic, cumin, paprika, salt, and black pepper to the skillet, cooking for an additional 2 minutes until fragrant.
6. In a large bowl, mix cooked chickpeas, lentils, quinoa, and rice with the sautéed onion and spices. Stir in the tomato sauce and chopped parsley.
7. On a baking sheet, arrange the eggplant slices in a single layer and brush lightly with olive oil. Bake for 20 minutes until tender.
8. In a baking dish, layer half of the baked eggplant slices, followed by the chickpea and grain mixture. Top with the remaining eggplant slices.
9. Cover the baking dish with foil and bake for an additional 20 minutes. Remove foil and bake for another 10 minutes until heated through.
10. Let it cool for a few minutes before serving. Garnish with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 20 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein, supporting muscle health.

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