Mediterranean Eggplant Chickpea Bake With Feta

This Mediterranean eggplant chickpea bake is a hearty vegetarian dinner with soft roasted eggplant, creamy chickpeas and a garlicky tomato sauce. Baking the eggplant first gives it a tender texture and prevents it from watering down the sauce. Feta and fresh herbs go on at the end for a salty, bright finish.

Recipe details

Serves: 4 to 6 | Prep: 20 minutes | Bake: 40 minutes

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta
• 2 tablespoons chopped parsley or basil
• 1 tablespoon red wine vinegar

Directions

1. Heat oven to 425°F. Toss eggplant cubes with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on a large sheet pan and roast for 20 minutes, turning once, until browned and tender.
2. Meanwhile, heat remaining olive oil in an oven-safe skillet or Dutch oven. Add onion and cook for 5 minutes. Stir in garlic for 30 seconds.
3. Add chickpeas, crushed tomatoes, oregano, paprika, pepper and remaining salt. Simmer for 8 minutes, stirring occasionally.
4. Fold in roasted eggplant and red wine vinegar. Transfer to a baking dish if needed. Bake uncovered at 400°F for 15 minutes, until bubbling at the edges.
5. Scatter feta and herbs on top. Rest for 5 minutes and serve with rice, quinoa or crusty bread.

How to get tender eggplant

Cut the cubes close in size so they roast evenly. Give them room on the sheet pan; overcrowding traps steam and prevents browning. Older or very large eggplants can be salted for 20 minutes and patted dry first, though this step is optional for most fresh eggplants.

Variations

Add chopped spinach to the tomato sauce, use white beans instead of chickpeas, or season with a pinch of cinnamon for a warmer Mediterranean profile. For a dairy-free dish, omit feta and finish with chopped olives and extra herbs.

Storage

Refrigerate for up to 4 days. Reheat covered in a 350°F oven or on the stovetop with a splash of water. The flavors deepen overnight, making leftovers especially good for lunch. Freeze portions for up to 2 months, then thaw in the refrigerator.

FAQ

Do I need to peel eggplant? No. The peel softens as it bakes and helps the cubes hold their shape.

Can I make this ahead? Yes. Roast the eggplant and make the tomato-chickpea base a day ahead, then combine and bake before serving.