Editorial sample recipeGreekbeginnerHalalVegetarianGluten-Free

Greek Spiced Eggplant And Chickpea Bake With Minted Yogurt

Name: Greek Spiced Eggplant And Chickpea Bake With Minted Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 medium globe eggplants, cut into 1-inch cubes; 15 oz canned chickpeas, drained and rinsed; 3 tbsp olive oil; 1 medium red onion, chopped; 3 clove garlic, minced; 1.5 cup crushed tomatoes; 1 tsp ground cumin; 1 cup plain Greek yogurt; 1 tsp dried mint

Warm roasted eggplant and hearty chickpeas baked in garlic-infused tomato sauce, finished with cool mint yogurt.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Baking

Cooking food evenly through dry heat inside an enclosed oven chamber.

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Heat 2 tablespoons of olive oil in a skillet over medium heat, add eggplant cubes, and cook for 8 minutes until light brown and softened.

Step 3: In a baking dish, combine sautéed eggplant, drained chickpeas, chopped red onion, minced garlic, crushed tomatoes, ground cumin, remaining olive oil, and salt.

Step 4: Cover the baking dish tightly with aluminum foil and bake for 20 minutes until vegetables are fully tender.

Step 5: While baking, mix plain Greek yogurt with dried mint and a light pinch of salt in a small bowl.

Step 6: Remove the casserole from the oven and top with chilled minted yogurt right before serving.

Cooking tips

Salting eggplant cubes 15 minutes before cooking helps draw out excess moisture and prevents absorbing too much oil.
Use full-fat Greek yogurt for the creamiest texture.
Original home-cooking adaptation inspired by Greek; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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