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Overhead shot of a baked aubergine and chickpea dish in a white baking dish, golden feta and fresh parsley on top.

Easy Aubergine and Chickpea Bake with Feta and Tomato

Roasted aubergine and chickpeas baked in a garlic tomato sauce, topped with feta until golden and bubbling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 291
Ingredients Method Notes

Ingredients
  

For the aubergine
  • 2 aubergine medium (about 800 g); cut into 1 cm / 1/2-inch rounds
  • 3 tbsp olive oil for roasting
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the sauce
  • 1 tbsp olive oil
  • 1 onion medium, chopped (about 150 g)
  • 3 cloves garlic minced
  • 1 red bell pepper , chopped (about 150 g)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 tsp chili flakes optional
  • 400 g crushed tomatoes can
  • 400 g chickpeas can, drained (about 240 g); rinsed
  • 1/2 tsp salt plus more to taste
For topping
  • 150 g feta crumbled
  • 2 tbsp fresh parsley chopped
  • lemon wedges for serving

Method
 

Roast the aubergine
  1. Heat the oven to 220C/425F. Line a sheet pan (33 x 46 cm / 13 x 18-inch) with parchment paper.
  2. Arrange the aubergine rounds in a single layer on the pan. Brush both sides with 3 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper.
  3. Roast for 22 to 25 minutes, flipping once, until soft and golden brown at the edges.
Make the sauce
  1. While the aubergine roasts, heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 6 minutes, until soft.
  2. Add the garlic, cumin, smoked paprika, oregano, and chili flakes. Cook for 1 minute, until fragrant.
  3. Stir in the crushed tomatoes, chickpeas, and 1/2 tsp salt. Simmer for 8 to 10 minutes, until slightly thickened. Taste and adjust the salt.
Assemble and bake
  1. Reduce the oven to 200C/400F. Spread half the tomato and chickpea sauce in a 9 x 13-inch baking dish.
  2. Layer the roasted aubergine rounds over the sauce, slightly overlapping. Spoon the remaining sauce over the top.
  3. Scatter the crumbled feta evenly over the top.
  4. Bake for 18 to 20 minutes, until the sauce is bubbling at the edges and the feta is soft and lightly golden.
  5. Remove from the oven, sprinkle with parsley, and let rest for 5 minutes before serving with lemon wedges.

Notes

  • Roast aubergine fully before assembling, or the bake turns watery.
  • Feta is salty, so taste the sauce before adding more salt.
  • Use a 9x13-inch dish so the layers aren't too thick to bake evenly.
  • Leftover sauce alone freezes well for future pasta or grain bowls.