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Freshly baked Greek eggplant and chickpea casserole in a white dish topped with feta cheese and parsley.

Mediterranean Eggplant Chickpea Bake

A hearty, comforting Greek-style casserole featuring tender roasted eggplant cubes and protein-rich chickpeas baked in a rich herb tomato sauce and topped with melted feta cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Vegetables:
  • - 2 large eggplants cut into 1-inch cubes
  • - 2 cans 15 oz / 400g each chickpeas, rinsed and drained
  • - 1/4 cup extra virgin olive oil divided
  • - Salt & freshly cracked black pepper to taste
For the Tomato Sauce & Topping:
  • - 1 large yellow or red onion finely chopped
  • - 4 cloves garlic minced
  • - 1 can 14 oz / 400g crushed or diced tomatoes
  • - 1 tbsp tomato paste
  • - 1 tsp dried oregano
  • - 1/2 tsp smoked paprika
  • - 1/2 cup feta cheese crumbled
  • - 1/4 cup fresh flat-leaf parsley chopped (for garnish)

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed eggplants with 2 tablespoons olive oil, salt, and black pepper. Spread in a single layer on a large baking sheet and roast for 20 minutes, flipping halfway, until edges are caramelized and tender.
  2. While eggplant roasts, heat remaining 2 tablespoons olive oil in a skillet over medium heat. Sauté chopped onion for 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Stir in tomato paste, smoked paprika, and dried oregano. Cook for 1 minute to toast spices.
  4. Add crushed tomatoes and drained chickpeas. Simmer on low for 8–10 minutes until sauce thickens slightly. Season with salt and pepper to taste.
  5. Transfer chickpea tomato sauce to a large ceramic baking dish. Gently fold in roasted eggplant cubes to distribute evenly.
  6. Top generously with crumbled feta cheese. Bake uncovered at 400°F (200°C) for 15–20 minutes until bubbly and feta softens.
  7. Garnish with chopped fresh parsley and extra black pepper before serving hot with crusty bread or lemon rice.

Notes

- Make-Ahead: You can roast the eggplant and prepare the tomato sauce a day in advance, then assemble and bake just before serving.
- Vegan Option: Substitute the feta cheese with your favorite plant-based Greek-style cheese alternative.