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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at