clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Aubergine and Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Free Style


I saw this recipe of Baked Aubergine and Chickpeas in a Magazine when we are waiting in a lounge of a clinic here in Auckland. It definitely looks easy, nutritious and definitely good.


  • 3 pcs medium sized aubergines, sliced lengthwise
  • 1 pomegranate
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 1 tsp paprika
  • 1/2 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.