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

This Baked Eggplant and Chickpea Casserole is a hearty and nutritious dish, featuring layers of tender eggplant, protein-rich chickpeas, and a wholesome mix of lentils and quinoa. Perfectly seasoned and baked to golden perfection, it makes for a satisfying kosher meal.

Ingredients

• Eggplant - 1 medium, sliced into 1/2 inch rounds
• Chickpeas - 1 cup, cooked or canned, drained and rinsed
• Red lentils - 1/4 cup, rinsed
• Quinoa - 1/4 cup, rinsed
• Brown rice - 1/4 cup, rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 2 cups
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the cumin, paprika, salt, and black pepper to the skillet, stirring for 1 minute until fragrant.
4. In a large bowl, combine the cooked chickpeas, red lentils, quinoa, and brown rice. Pour in the sautéed onion and garlic mixture, and add 2 cups of vegetable broth. Mix well.
5. In a baking dish, layer half of the sliced eggplant at the bottom. Pour half of the chickpea and lentil mixture over the eggplant.
6. Add the remaining eggplant slices on top, followed by the rest of the chickpea and lentil mixture. Drizzle the remaining tablespoon of olive oil over the top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden and the casserole is bubbly.
8. Remove from the oven, let it cool for a few minutes, and garnish with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas and lentils, supporting muscle health.
• High in dietary fiber, promoting digestive health and helping to maintain a healthy weight.

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