Baked Eggplant and Chickpea Casserole with Lentils and Quinoa and Chickpeas

This Baked Eggplant and Chickpea Casserole is a comforting blend of flavors and textures, featuring layers of roasted eggplant, hearty lentils, and protein-packed quinoa. It's a wholesome, kosher dinner option that is both nutritious and satisfying.

Ingredients

• Eggplant - 1 medium, sliced
• Chickpeas - 1 cup, cooked
• Lentils - 1/2 cup, cooked
• Quinoa - 1/2 cup, rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Diced tomatoes - 1 cup, canned
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Vegetable broth - 1 cup
• Parmesan cheese - 1/4 cup, grated (optional for topping)

Steps

1. Preheat your 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 skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic, cumin, and paprika to the skillet, stirring for another minute until fragrant.
5. Stir in the cooked lentils, chickpeas, and diced tomatoes. Add the vegetable broth and season with salt and pepper. Let it simmer for 5-7 minutes until slightly thickened.
6. Rinse and cook the quinoa according to package instructions.
7. While the mixture simmers, rinse the eggplant slices and pat dry. Brush both sides with the remaining olive oil and place them on a baking sheet. Roast in the preheated oven for 20 minutes, flipping halfway through.
8. In a baking dish, layer half of the roasted eggplant slices, followed by the lentil-chickpea mixture, and finally the cooked quinoa. Top with the remaining eggplant slices.
9. If using, sprinkle the grated Parmesan cheese on top.
10. Bake the casserole in the oven for an additional 15-20 minutes until heated through and the top is slightly golden.
11. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 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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