Baked Aubergine and Chickpeas

When there’s a magazine lying around in any waiting lounges the first one I would pick would be something related to food (car magazines go next) and I usually try to remember recipes I like and cook it at home the earliest available time. Like this Baked Aubergine and Chickpeas I saw this recipe in a Magazine when we are waiting in a lounge of a clinic here in Auckland. It definitely looks easy, nutritious and definitely good

Baked Aubergine and Chickpeas
Prep time
Cook time
Total time
Serves: 3
  • 3 pcs medium sized aubergines, sliced lengthwise
  • 1 pomegranate
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp rubbed basil
  • juice from 1 lemon juice
  • flat leaf parsley, for garnishing
  • 4 cloves garlic, minced
  • 1 large onion, finely chopped
  • salt
  • freshly ground black pepper
  • olive oil
  1. Lightly grease a grill then cook your eggplants for 3-4 minutes on each side, once done set aside.
  2. In a pan add olive oil then sauté garlic and onions.
  3. Add the chopped tomatoes, paprika, cayenne pepper, cumin, oregano, basil and lemon juice; simmer in medium heat for 2 minutes.
  4. Add the chickpeas then season with salt and freshly ground black pepper.
  5. Place half of the aubergines into a casserole then pour half of the sauce over the top, layer the remaining aubergines then pour the remaining sauce on top.
  6. Bake in a 180C preheated oven for 20 minutes.
  7. Remove from oven then garnish with chopped parsley and pomegranate.
Tip: For the pomegranate, to remove the seeds easily cut them in half then tap the outer skin with the back of the spoon until all seeds fall off.


Baked Aubergine and Chickpeas 2


No Responses

  1. That’s a beautiful dish. Love the pomegranate.

  2. aipheng says:

    Like the colour of this dish. This seems simple and will definitely cook it soon 🙂 thanks.

  3. Karen says:

    Such a different and colorful dish.

  4. Tessa says:

    What an interesting combination of flavors and such a colorful dish!

  5. Alex says:

    Aubergine and chickpeas… It looks so rich!

  6. This dish looks so beautiful! I love your addition of Pomengranate because it looks so beautiful but also I love sweet & spicy flavours. My mum is an eggplant lover and I’m sure she’d love to see a new recipe do I’ll forward to her. 🙂

  7. Eha says:

    I cook a lot of eggplant dishes and I have made similar chickpea mixes. Just have never put the two together! What a fun experiment ahead 🙂 !

  8. pretty! look at those bright colors!

  9. Kristy says:

    I am all over this one Raymund! I never would have thought to put pom seeds with this as well. Can’t wait to try this one. I need a good eggplant fix. It’s been too long.

  10. Allie B. says:

    Wow, absolutely gorgeous. Tons of flavors that I don’t normally cook with! This is creative and inspiring. Eggplant is usually tough for me to master but I am going to give it a try with this one!

  11. foodjaunts says:

    Yummy! I like the interesting twist of using pomegranate to garnish, it must have given it another layer of flavor.

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