Mediterranean Chickpea Bake with Eggplant Feta and Tomatoes
Equipment
- Baking Sheet
- Large Bowl
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium eggplant, cut into 1-inch cubes
- 2 cups cherry tomatoes
- 8 ounces feta cheese, cubed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the chickpeas, eggplant cubes, cherry tomatoes, minced garlic, olive oil, oregano, salt, and black pepper. Toss until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Scatter the feta cubes over the top of the vegetables and chickpeas.
- Bake for 25 to 30 minutes, until the eggplant is tender and the tomatoes have burst.
- Remove the pan from the oven and sprinkle with chopped parsley before serving.
Notes
Cube the eggplant into even pieces so it cooks at the same rate as the chickpeas. If your feta is very salty, reduce the added salt in the seasoning step. Leftovers reheat well in a 350°F oven for 10 minutes to restore some crispness to the chickpeas.
Course: Main Course
Cuisine: Mediterranean
Equipment: Baking Sheet, Large Bowl
Cuisine: Mediterranean
Equipment: Baking Sheet, Large Bowl