Eggplant & Chickpea Bake with Feta

• porties: 3-4
• actieve tijd: 15 min
• totale tijd: 45-60 min

Ingrediënten

Main bake:

1 large eggplant, cut into 2–3 cm cubes

1 red capsicum, diced

1 small red onion, sliced

1 zucchini, sliced (optional but adds bulk)

1 can (400 g) chickpeas, drained & rinsed

2 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp cumin

½ tsp dried oregano or thyme

Salt & pepper to taste

Tomato base:

1 can (400 g) crushed tomatoes

1 tbsp tomato paste

½ tsp chili flakes (optional)

½ tsp cinnamon

Topping:

100 g feta cheese, crumbled (or vegan feta if preferred)

2 tbsp nutritional yeast (optional, adds extra protein + B12)

Fresh parsley or basil, to serve

Protein boost option:

½ cup cooked lentils or ½ cup crumbled firm tofu mixed in before baking for even higher protein.

Instructies

Preheat oven: to 200°C (400°F).

Prepare vegetables: Toss eggplant, capsicum, onion, zucchini, garlic, olive oil, paprika, cumin, oregano, salt, and pepper on a baking tray. Roast for 20 minutes until softened and slightly golden.

Make tomato base: In a bowl, combine crushed tomatoes, tomato paste, chili flakes, and cinnamon.

Assemble bake: In an ovenproof dish, combine roasted vegetables, chickpeas, and tomato sauce. Stir to coat everything evenly.

Add topping: Sprinkle crumbled feta and nutritional yeast on top.

Bake: Return to oven for 15–20 minutes until bubbling and feta is golden.

Serve: Top with fresh parsley or basil.