Ingredients
- 2 large eggplants
- 2 medium onions, chopped
- 425g can of chopped tomatoes (not in stock)
- 100g chick peas – cooked and cooled
- 5 tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper.
Directions
This simple, vegan Chick Pea Casserole with eggplants and tomato comes together in a few easy steps. It’s vegan, nutritious and satisfies your tastebuds.
Steps
1 Done | 1Heat the oven to 200C/Gas 6. |
2 Done | 2Dice the eggplants, sprinkle with salt and pour into a large bowl and leave for 30 minutes. |
3 Done | 3Rinse the eggplants well and pat dry with kitchen paper. |
4 Done | Fry the onion gently in the olive oil for about five minutes. Remove from the oil and set aside. Fry the cubes of eggplant gently until golden brown. Drain the eggplant on kitchen paper. Pour into an ovenproof dish, with the onions. Add the tomatoes and chickpeas and season well. |
5 Done | Cover the dish and bake for 45 minutes in the oven. Serve with a side salad and some crusty bread. |
