Garlic-Braised Eggplant, Chick Peas and Tomato Casserole

Garlic-Braised Eggplant, Chick Peas and Tomato Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 2 cups chickpeas w/liquid -- cooked

  • OR

  • 1 19 ounce can chickpeas w/liquid

  • 4 tablespoons vegetable oil

  • 1½ teaspoons cuin seeds

  • ½ teaspoon fennel seeds

  • 12 cloves garlic -- peeled, sliced

  • 1 teaspoon whole peppercorns

  • 1 teaspoon Italian red pepper flakes

  • 2 teaspoons mustard powder

  • 2 onions -- peeled & sliced

  • ¾ pound eggplant -- 1/2X1X2" pieces

  • 2 tablespoons tomato paste

  • 1 teaspoon kosher salt

  • 6 tablespoons chopped fresh cilantro or mint

  • 5 whole red ripe tomatoes -- 1-in. wedges


Process half the chick peas w/the liquid in a food processor or a blender until coarsely pureed. Combine whole and pureed chickpeas and set aside until needed. Heat the oil in a 10-inch microwave-wafe skillet, uncovered, at 100 percent power in a 650- to 700-watt carousel microwave oven for 3 minutes. Add cumin, fennel, garlic and peppercorns. Cook, uncovered, at 100 percent power for 1 minute and 30 seconds (or until spices thicken and garlic is light golden). Remove from microwave. Stir in red pepper and mustard powder. Fold in onions and eggplant. Cook, uncovered, at 100 percent power for 5 minutes (or until eggplant is slightly soft). Remove from oven. Add chickpeas, tomto paste and salt, and half the cilantro, mix thoroughly. Spread the tomato slices on top and cover w/lid. Cook for 13 minutes (or until the vegetables are cooked and the sauce is slightly thickened). Remove from microwave. Uncover and serve garnished w/remaining cilantro.


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