Mediterranean Bean and Eggplant Bake
Experience a burst of Mediterranean flavors with this delightful Bean and Eggplant Bake. This hearty vegetarian dish combines protein-packed chickpeas and kidney beans with tender eggplant and sweet roasted red peppers, all infused with fragrant herbs and spices. Perfect for a weeknight dinner, this casserole is quick to prepare, easily customizable, and packed with nutrients. You can use canned tomatoes for convenience, making this a flexible and satisfying meal that is sure to please everyone at the table.
4-6
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
2 tablespoons
onions
2 (roughly chopped)
garlic cloves
2 teaspoons (crushed)
chickpeas
1 (14 ounce) can (drained)
kidney beans
1 (15 ounce) can (drained)
rosemary
2 teaspoons (finely chopped)
ground sage
2 teaspoons
paprika
1-2 teaspoons (optional)
ripe tomatoes
1 lb (skinned and chopped)
fresh ground black pepper
to taste
eggplants
2 large (sliced)
roasted red peppers
2 large (cut into large slices)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and crushed garlic, sautéing until the onions are soft and golden brown, about 5-7 minutes.
3
Stir in the chopped rosemary, ground sage, and optionally, paprika, cooking for another 2 minutes until fragrant. Then add the skinned and chopped tomatoes, stirring to combine.
4
Next, fold in the drained chickpeas and kidney beans, mixing well. Remove the skillet from heat and set aside.
5
In a separate skillet, sauté the sliced eggplant in olive oil until golden brown, about 5-6 minutes. Once cooked, transfer the eggplant to a plate lined with paper towels to absorb excess oil.
6
In a large shallow ovenproof dish, start layering the ingredients: first the bean mixture, followed by roasted red pepper slices, then the sautéed eggplant. Repeat until all ingredients are used, ensuring that the top layers feature the red peppers and eggplant for visual appeal.
7
Cover the dish with aluminum foil and bake in the preheated oven for 20-30 minutes until heated through and flavors meld together.
8
Remove the foil for the last 5 minutes to slightly crisp the top. Serve warm with a side of fresh green salad for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Bean and Eggplant Bake?
This is a hearty vegetarian dish that combines protein-packed chickpeas and kidney beans with tender eggplant and sweet roasted red peppers, infused with Mediterranean herbs.
Is this recipe suitable for vegetarians?
Yes, this is a delightful vegetarian casserole packed with nutrients.
How many servings does this recipe provide?
This recipe makes 4-6 servings.
What types of beans are used in this bake?
The recipe calls for one 14-ounce can of chickpeas and one 15-ounce can of kidney beans.
Can I use canned tomatoes for this recipe?
Yes, you can use canned tomatoes for convenience, although the recipe mentions skinned and chopped ripe tomatoes.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the dish need to bake?
The casserole should bake for 20-30 minutes until heated through and flavors meld together.
How do I prepare the eggplant?
The eggplant should be sliced and sautéed in olive oil until golden brown, then drained on paper towels.
Should the tomatoes be peeled?
Yes, the recipe suggests using skinned and chopped tomatoes.
What herbs and spices are included?
The dish is flavored with chopped rosemary, ground sage, garlic, and optional paprika.
Is paprika a required ingredient?
No, paprika is listed as an optional ingredient.
How do I layer the ingredients in the baking dish?
Start with the bean mixture, followed by roasted red pepper slices, then sautéed eggplant, repeating until all ingredients are used.
Is this recipe considered healthy?
Yes, it is described as a nutrient-packed and healthy one-dish meal.
What is a good side dish for this bake?
Serving it with a side of fresh green salad makes for a complete meal.
Can I customize this recipe?
Yes, the recipe is noted as being easily customizable.
How do I sauté the onions and garlic?
Heat olive oil over medium heat and sauté until the onions are soft and golden brown, about 5-7 minutes.
What should I do after sautéing the eggplant?
Transfer the eggplant to a plate lined with paper towels to absorb any excess oil.
How should the roasted red peppers be sliced?
The roasted red peppers should be cut into large slices.
Is this recipe vegan?
Based on the ingredients list which contains no animal products, this recipe is vegan-friendly.
Should the dish be covered while baking?
Yes, cover the dish with aluminum foil for the majority of the baking time.
Why is the foil removed at the end of baking?
The foil is removed for the last 5 minutes to slightly crisp the top of the bake.
What kind of oil is best for this recipe?
The recipe specifies using olive oil for both sautéing the aromatics and the eggplant.
How much garlic is needed?
The recipe calls for 2 teaspoons of crushed garlic cloves.
How many onions are required?
You will need 2 onions, roughly chopped.
What size should the eggplants be?
The recipe recommends using 2 large eggplants.
How much rosemary should I use?
Use 2 teaspoons of finely chopped rosemary.
Is this a quick meal to prepare?
Yes, it is described as quick to prepare and perfect for a weeknight dinner.
How much ground sage is used?
The recipe uses 2 teaspoons of ground sage.
What is the total ingredient count?
There are 12 ingredients in total for this recipe.
Can I use fresh pepper?
Yes, the recipe suggests adding fresh ground black pepper to taste.