A delicious and easy bake that the whole family can enjoy – this vegan aubergine chickpea bake is filling & satisfying with a lovely rich and tangy tomato sauce.
I seem to be going back to my Middle Eastern roots recently where food is concerned. I think Middle Eastern food is so underrated and not many people have even tried it which is such a shame because you will never get a dish that is bland or boring! Many Middle Eastern dishes can actually be quite healthy, although they’re usually heavy on red meat, oil and simple carbs. If you take out/reduce the red meat, use less oil and a healthier source of carbs, you can have a meal that’s delicious as well as well rounded.
This vegan aubergine chickpea bake, or ‘tepsi baytinjan’ was one of the many dished I loved growing up. Aubergine is probably one my favourite vegetables, especially in a main dish. As far as vegetables go, aubergine is one of the ‘meatiest’ veggies out there in my opinion. Like meat, they give dishes, especially those that are tomato based, lots of flavour so I always feel it’s a good option for meat eaters who are trying to eat more vegetarian meals, unless they don’t like aubergines, of course!
I always cook aubergine in some sort of a tomato base. The hint of sweetness and sourness from the tomatoes break the bitter taste that you usually get with aubergine. The other great thing about aubergine compared to other veg is that it absorbs flavoures so well.
This aubergine chickpea bake is my take on a Middle Eastern version of mousakka. Typically made with a minced lamb base, topped with fried aubergine slices then everything is covered with a tomato sauce and baked into a thick sauce, perfect with rice or bread. The main difference between the two is that tepsi is not topped with melted cheese.
This is my meat free, version of the tepsi baytinjan which also happens to be dairy free, vegan and gluten free! Instead of frying the aubergine slices I baked them for a lighter, healthier option.
What you need to make this vegan aubergine chickpea bake:
Aubergine – works really well in the rich and sour tomato base. It also absorbs all the flavours, which is one of the reasons I love using so much.
Chickpeas – I also love using beans and pulses in my dishes. They’re cheap, easy to get hold of and so versatile. They’re a great source of plant protein and fibre. They work so well in bulking up meals to make them filling and satisfying.
Tomato puree – adds a more intense tomato flavour as well as a hint of sweetness.
Chopped tomatoes – I used canned chopped tomatoes for ease. Aubergine, chickpeas and tomato work so well together!
Tamarind Chutney – I usually use pomegranate molasses in Middle Eastern based dishes, but I realise it’s not the easiest ingredient to find. A great substitute is Geeta’s tamarind chutney, which you can find in most major supermarkets. It adds a lovely sour/tangy flavour that just works!
Vegetable stock – to add more flavour and saltiness. I used a vegetable stock pot for ease, but you can use a stock cube dissolved in a little bit of hot water.
Spices – you can use whatever you like really. I think cumin and curry powder work really well in this dish to add a little bit of spice, but not too much heat. You can also add chilli powder for a bit of a kick.
Onion & garlic – essentials in savoury dishes to add lots of flavour!
Vegan Aubergine Chickpea Bake
Ingredients
- 2 tbsp olive oil
- 1 aubergine sliced into thin discs
- 1/2 onion finely chopped
- 3 garlic cloves crushed
- 2 cans chickpeas drained and rinsed
- 1 can chopped tomatoes
- 4 tbsp tomato puree
- 1 vegetable stock pot or cubed dissolved in a little hot water
- 2 tbsp Geeta's tamarind chutney
- 1 tsp cumin
- 2 tsp mild curry powder
Garnish
- Pomegranate seeds
- Fresh coriander
- Toasted flaked almonds
Instructions
- Preheat your oven to 200C/180C fan/350F.
- Brush the aubergine discs on each side with olive oil and arrange on a baking tray lined with baking paper. Bake on each side for 10 mins.
- In the meantime heat 1 tbsp of oil in a large pan and sauté the onions for 5 minutes.
- Add the garlic, spices, chickpeas, chopped tomato, tomato puree, stockpot and chutney. Bring to a quick boil, then lower the heat, cover and simmer for 10 minutes. Season to taste with salt & pepper.
- Layer the chickpeas and baked aubergine in a deep oven dish, then return to the oven and bake for 25-30 minutes.
- Garnish with a sprinkle of pomegranate seeds, toasted flaked almonds and fresh coriander.
- Serve with rice, quinoa, couscous or bread.
Nutrition
This looks delicious, something that I definitely want to make in the future. I’ve never had tepsi baytinjan before but my boyfriend will know about it since he grew up in the Middle East, will ask him and see what he says..
Thank you Petra 😀 he may or may not know what it is depending on where he grew up as different Middle Eastern countries have different dishes or give the same dish different names. But I’m interested to know what he thinks 🙂
I’ve asked him and he said it’s his favourite dish, and that there are different versions of it, with or without meat 🙂 One more reason why I should make it! But I will follow your recipe.. 🙂
Yay fantastic!! Well mine is the Iraqi version but I took out the meat 🙂 they usually add green or red peppers as well but I decided to leave them out. I hope you do try the recipe 🙂
O yum! I could eat this entire pan right now!!! (P.S. do you know of an online place where I can get a good quality pomegranate molasses???)
I get mine from a local Asian/Indian shop. The actual pomegranate molasses is made in Lebanon but you may be able to get it on amazon 🙂 The brand is called Cortas
YEP! I can get along quite swimmingly with this one!!! 😀
You should definitely try it 😉
I really want to jump right in and grab a huge bowlful of this. Looks warming and hearty.
Thank you Bintu 🙂 It really is hearty even without the meat 🙂
I love Middle Eastern food, and this dish looks like it has all the flavours and ingredient I love. A great vegetarian dish!
Thank you Ceri 🙂
Loved this 😁 I’m only cooking for me so just scaled down to one portion, next time I’ll cook 2 – one for me and one for the freezer. Didn’t have Geeta’s tamarind chutney but, I did have Geeta’s mango chutney, not the same but it tasted good 😁
Thank you for a lovely, tasty meal 😊
This looks delicious AND healthy! I’ve not tried aubergine recipes much before but will have to give this a go. x
Thank you Lisa 🙂 Aubergine is so good and gives lots of flavour to dishes, you should definitely try using it more 🙂
Middle Eastern food is hands down my favourite type of food, and I agree that it can definitely be healthy.
I am funny with aubergines though, and only like them when cooked certain ways. But I think I would love this.
It’s my favourite too 🙂 we need more Middle Eastern restaurants in Manchester! Ones that don’t just sell kebabs and grilled meat.
I love eggplant and am always looking for new ways to use it! This sounds wonderful with the chickpeas!
Aubergines are the best 😀 I must admit I usually cook them the same way and haven’t really experimented with them much apart from in stews or curries.
I love aubergines and love how simple this is to make. Im going to have to give this one a try me thinks!
Me too!! You should definitely try the recipe 🙂
I LOVE THIS recipe so much! Eggplant and tomatoes baked in the oven is literally the tastiest creation in the world! I love the addition of the chickpeas! Great for fiber, protein, and an extra delicious taste!
I’m always confused about the canned chickpeas.. The entire can with the liquid is 400 grams or only the chickpeas without 400 grams?
And looks amazing, I’ll definitely try it.
I mean a 400g can, with the liquid 🙂
Does this freeze well or would you not recommend that?
Yes, you can definitely freeze it 🙂
Wow, I’ve just made this and it was so tasty! Thank you so much for the recipe. And it’s good to know I can freeze the leftovers. ??
I’m making this today. I can find only find odysea pomegranate molasses in supermarket, has anyone used this brand? I haven’t got time to order Cortas from Internet. Or does omitting it make much difference?
I am not a huge fan of aubergine but i love this dish. It tastes delicious and is so simple to make. Will definitly make this again, thankyou ?
I tried this in my effort to becoming vegetarian. Soaking aubergines always puts me off using them, so I didn’t. I didn’t use the pomegranate stuff either but threw some crumbled feta in. It was totally delicious and will become one of my regulars I think. Thank you.
Absolutely delicious!
So glad you enjoyed it Gemma 😀
I made the Vegan version and also discovered Pomegranite Molasses in my cupboard which was a bonus. It was lovely the same day but delicious two days later once the flavours had a time to mingle and develop. Just about to make it again right now