Greek · beginner
Greek Spiced Eggplant And Chickpea Bake With Minted Yogurt
Warm roasted eggplant and hearty chickpeas baked in garlic-infused tomato sauce, finished with cool mint yogurt.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 02
Heat 2 tablespoons of olive oil in a skillet over medium heat, add eggplant cubes, and cook for 8 minutes until light brown and softened.
- 03
In a baking dish, combine sautéed eggplant, drained chickpeas, chopped red onion, minced garlic, crushed tomatoes, ground cumin, remaining olive oil, and salt.
- 04
Cover the baking dish tightly with aluminum foil and bake for 20 minutes until vegetables are fully tender.
- 05
While baking, mix plain Greek yogurt with dried mint and a light pinch of salt in a small bowl.
- 06
Remove the casserole from the oven and top with chilled minted yogurt right before serving.
A LITTLE KITCHEN KNOW-HOW
Baking
Cooking food evenly through dry heat inside an enclosed oven chamber.
Notes from the kitchen
- Salting eggplant cubes 15 minutes before cooking helps draw out excess moisture and prevents absorbing too much oil.
- Use full-fat Greek yogurt for the creamiest texture.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.