Baked Eggplant Casserole

Baked Eggplant Casserole Baked Eggplant Casserole Go meatless! This is an easy, delicious recipe the whole family will love.
Go meatless! This is an easy, delicious recipe the whole family will love.
  • 20 min prep
  • 85 minutes
  • 220 calories
  • $1.35
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 8 servings
  • 3 medium eggplants, cubed
  • 3 medium red onions, sliced
  • 1/4 C (60 ml) olive oil, divided
  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 1 can (28 oz/796 ml) diced tomatoes, with juice
  • 1 Tbsp (15 ml) Herb & Garlic Dip Mix, or Epicure Hummus Dip Mix
  • Sea Salt (Grinder), to taste
  • Black Pepper (Grinder), to taste

Preparation


 
  • Microwave eggplant in 2 batches, adding 1 Tbsp (15 ml) water and cooking for 20 minutes on high.
  • Preheat oven to 400° F (205° C).
  • Sauté onions in 1 Tbsp (15 ml) 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.

Tip


 

Tip: For a twist, try Epicure Tzaziki Dip Mix or Seasoning for Hot Artichoke Dip instead of Epicure Hummus Dip Mix. About 10 minutes before the casserole is done, sprinkle a handful of your favourite cheese overtop and bake until melted. Serve with a side salad and prepared Epicure Dressing.

Nutritional Serving Size Per serving
Calories 220
Fat 8 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 220 mg
Carbohydrates 33 g
Fibre 10 g
Sugar 8 g
Protein 6 g

Shop this recipe...

Sea Salt (Grinder)
$15.00
Black Pepper (Grinder)
$15.00
Herb & Garlic Dip Mix
$9.00