Baked Eggplant and Chickpea Bake with Quinoa

This Baked Eggplant and Chickpea Bake with Quinoa is a hearty and flavorful dish that combines the creaminess of baked eggplant with the protein-packed goodness of chickpeas and quinoa. Perfect for a cozy dinner, it offers a satisfying balance of textures and tastes, making it a delightful kosher meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Chickpeas (canned) - 1 cup (240g), drained and rinsed
• Quinoa - 1/2 cup (90g), rinsed
• Vegetable broth - 1 cup (240ml)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Red bell pepper - 1, diced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
3. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, sauté until soft and translucent, about 5 minutes.
4. Add the diced red bell pepper, cumin, paprika, salt, and black pepper. Cook for an additional 3-4 minutes until the pepper softens.
5. Rinse the quinoa under cold water, then add it to the pan along with the vegetable broth. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. While the quinoa cooks, rinse the salted eggplant slices under cold water and pat dry with a paper towel. Place them on a baking sheet lined with parchment paper.
7. Drizzle the remaining tablespoon of olive oil over the eggplant and bake in the preheated oven for 20 minutes, turning halfway through, until golden and tender.
8. Once the quinoa is done, stir in the chickpeas, chopped parsley, and lemon juice. Adjust seasoning if needed.
9. To assemble, layer the baked eggplant slices in a serving dish, spoon the quinoa and chickpea mixture on top, and finish with a sprinkle of fresh parsley.
10. Serve warm and enjoy your delicious Baked Eggplant and Chickpea Bake with Quinoa!

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, aiding digestion and promoting gut health.
• High in plant-based protein from chickpeas and quinoa, supporting muscle health.

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