Baked Eggplant Casserole

1 hr
8 servings
$1.35/serving

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 (Grinder), to taste

Black Pepper (Grinder), 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

Sea Salt (Grinder)

Black Pepper (Grinder)