Aubergine and chickpea bake with cheesy croutons
Aubergine and chickpea bake with cheesy croutons is a lacto ovo vegetarian main course. For $2.62 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 490 calories, 19g of protein, and 20g of fat. This recipe serves 3. 38 people found this recipe to be yummy and satisfying. Head to the store and pick up aubergine, onion, garlic, and a few other things to make it today. It is brought to you by Amuse Your Bouche. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 87%, this dish is outstanding. Cheesy Buffalo Chicken Chickpea Bake, Aubergine & chickpea curry, and Moroccan aubergine & chickpea salad are very similar to this recipe.
Servings: 3
Ingredients:
1 medium aubergine, cut into 1cm dice
6 slices white baguette
50g black olives, halved
200g tinned chickpeas, drained
75g cheddar, grated
150g cherry tomatoes, halved
3 cloves garlic, finely chopped
1tbsp oil
1 onion, diced
2 tsp dried oregano
400g tin chopped tomatoes
Equipment:
baking pan
Cooking instruction summary:
Stir in the cherry tomatoes, chickpeas and black olives, and transfer to a large baking dish. Place the slices of baguette on top of the mixture, and top with the grated cheddar (both on top of the bread, and the casserole itself). Bake for 25 minutes, or until the cheese has melted and the bread is crispy but not burned.
Step by step:
1. Stir in the cherry tomatoes, chickpeas and black olives, and transfer to a large baking dish.
2. Place the slices of baguette on top of the mixture, and top with the grated cheddar (both on top of the bread, and the casserole itself).
3. Bake for 25 minutes, or until the cheese has melted and the bread is crispy but not burned.
Nutrition Information:
covered percent of daily need
