Roasted Eggplant and Chickpeas With Tomato Sauce Recipe (2024)

Definitely let the sauce cook down, as mine turned out runny. Sauce tasted a bit bland, so I added a small amount of cumin. Delicious dish loved by all!

Came out substantial but the eggplant skins became tough with roasting. Next time I will peel the eggplant.

I skipped pureeing the tomatoes and cooked it down uncovered to let it cook off more liquid and keep the sauce thick. Also, I instead added two heaping tablespoons of high quality honey instead of the recommended 1 teaspoon and a bit more cinnamon to sweeten up the sauce a bit more. The end result is a nice savoury and ever so slightly sweet combination. Healthy and easy to make. Will definitely be in my regular rotation.

I used one can of crushed tomatoes and one can of baby roma tomatoes to give added texture to the sauce, and added cumin and chili flakes when adding the honey and cinnamon. Cooked down for approximately 35 minutes. Then when putting together the dish, I added a bag of baby spinach leaves (above the chickpeas, below the eggplant) to bulk up the veg content. This was really delicious and so easy to prepare. Definitely will go in the regular lunch rotation.

Great recipe! I added cumin as some suggested. I tossed canned chick peas in olive oil and roasted them in the oven while the eggplant was cooking. I made the sauce from fresh chopped tomatoes. I was short on feta cheese so added a little shredded parm. Great result, and I'll definitely be making this again.

This is a Greek inspired dish.

I really enjoyed this recipe! A yum for sure. The BIG difference for me was the cinnamon. Also as a vegan I saw no need for the oil-- or cheese. I brown my onions -- and the garlic -- in a couple of TBLs broth. Next time I will offer a side of either pasta or rice (cooked to do away with the arsenic). Go for it!

Made it for a potluck without having tried it for myself first. Luckily, people loved it! Had about 1-1/2 pounds of eggplant. I did cook the sauce down a lot; during assembly I thought I should have doubled the sauce, but in the end it tasted just right. Followed the advice of adding cumin (1/2 tsp) along with the full 1/2 tsp of cinnammon. Did sprinkle a couple of handfuls of shredded mozzarella before the feta; parmesan would have been good, too.

I also added the cumin which did help. Included a bit of grated mozzarella between the layers of eggplant. Not wanting to heat up the house with a hot oven (it's 107 here in southern California) I grilled the eggplant using a cast iron skillet with a cover. It worked. Now I'm using the liquid from the chickpeas to make meringues -- will report on those!

Cooked at Thanksgiving 2024 with vegan feta. Good but not amazing. Is pretty simple - but I just roasted eggplant halves then cut into bite sized chunks. Simplified the recipe.

I made this all together in a skillet on top of the stove.

I’ve only cooked it once and I usually follow a recipe the first time. That said, I agree with the other comments here about giving the sauce a boost with other spices. The sauce in the recipe is a start, with cinnamon and honey, but it needs more. So, yes, more texture for the sauce, and add some greens to the layers. I’d go for more feta too.

This was so much better than the few simple ingredients would lead you to believe. I added cumin at the suggestion of others, and instead of oregano I added a handful of fresh herbs: parsley, mint and basil. I did use fresh cherry tomatoes which I'm sure added some brightness, but we loved it so much I'll make it again even without those.

This recipe seemed fine, but the eggplant as always failed. It came out rubbery, then put it back in for longer and it came out burnt and chewy on the skin. Bummed.

This was really interesting, unusual and darn tasty! After scouring the comments, I made some adjustments. I added 1 t cumin, 1 t za'atar to the sauce, left it chunky and cooked it down quite a bit. I roasted 1 can of chickpeas, added a layer of thinly sliced potatoes and chopped arugula. Would I make it again? Maybe.

The flavors were v.good (I added cumin and a bit more cinnamon), but I felt like there was a thick layer of chickpeas on the bottom without much sauce and the recipe lacked luciousness. I see the suggestion to add some mozzarella - that sounds good. I think I might instead put more sauce under the eggplant, and a bit on top and then add a layer of bechamel sauce to the top next time. I will also roast the eggplant for longer - probably my slices were not thin enough, but some weren't tender.

I used my own sauce recipe (the simple one with an onion and butter ) and also added a little shredded mozarella to the chick peas for some adhesion. I also used goat cheese instead of feta. Delicious !

Reduce sauce for twice as long (about 40 mins) to prevent it from being too watery.

I just tried this — yum. Everyone loved it. I added cumin and fresh oregano. Next time, I’ll up the spices a bit ( red pepper flakes will help) and thoroughly drain the tomatoes. However, crusty bread makes short work of the extra juice.

Winged it a bit with good results -- roasted some sliced small potato and shallots tossed with EVO while the eggplant "steamed", as I only had 1 can of chickpeas. Added a bay leaf to the sauce, used a cinnamon stick, fished both out after simmering. Then added a leftover half bag of spinach, chopped, to the sauce, let the moisture cook out. Season the sauce really well with S+P. Layers were: potatoes and shallots, chickpeas+sauce, eggplant, rest of sauce, feta, oregano, EVO. Yum.

Great! Based on others' notes, I made a few adjustments: I grilled the eggplant instead of baking. I actually grilled it in my panini maker, which is a quick and easy grilling hack. I added the oregano to the sauce and sprinkled a little on the feta at the end. I also added an extra clove of garlic to the sauce because of some comments saying that the sauce was bland. I didn't puree the tomatoes, based on comments here. I used a can of whole peeled tomatoes and broke them up with my hands.

Not a favorite for me. The one small teaspoon of honey was surprisingly a strong ingredient and way off from my flavor palate. I am fond of the other ingredients but they did not come together for me.

I used one can of chickpeas and 3/4 c. Farro cooked as we have been eating too many chickpeas..Also added fresh oregano to the sauce to add a bit of flavor

Move to more Turkish - add 2 tsp Za’taar as well as oregano. Forgot the cinnamon, but added a dozen chopped black olives along w chickpea layer. Cooked uncovered to firm up as suggested.