Baked Eggplant Casserole
Go meatless! This is an easy, delicious recipe the whole family will love.
Perfectly Balance Your Plate
Serve with a side salad and prepared Epicure Dressing.
Ingredients
3 medium eggplants, cubed
3 medium red onions, sliced
1⁄4 cup olive oil, divided
1 can (19 oz/540 ml) chickpeas, drained and rinsed
1 can (28 oz/796 ml) diced tomatoes, with juice
1 tbspHerb & Garlic Dip Mix, or Epicure Hummus Dip Mix
Sea Salt, to taste
Black Pepper, to taste
Preparation
- Microwave eggplant adding 1 tbsp water and cooking for 20 minutes on high. (Do this in batches if needed)
- Preheat oven to 400° F (205° C).
- Sauté onions in 1 tbsp oil until golden brown.
- Place eggplant in a casserole dish. Cover with onions and pour remaining oil overtop. Top with chickpeas and tomatoes and sprinkle with Herb & Garlic Dip Mix. Season with Salt and Pepper.
- Bake for 40 minutes.
Nutritional Information
Per serving: Calories 220, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 10 g, Sugars 8 g), Protein 6 g.
Tips
About 10 minutes before the casserole is done, sprinkle a handful of your favourite cheese overtop and bake until melted.
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Herb & Garlic Dip Mix
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