Eggplant Casserole
Servings 6, Preparation Time 60 minutes
This is an interesting casserole — a cross between lasagna and legume-based shepherd’s pie.
- 3 medium potatoes, about 2 lbs (900 grams)
- 4 tablespoons hummus
- 2 tablespoons plant-based milk (e.g., oat milk)
- 2 teaspoons salt (1 teaspoon for the potato topping, the remainder for the filling)
- ½ teaspoon ground black pepper
- 3 to 4 tablespoons water (to replace olive oil)
- 2 medium eggplants, about 23 oz (650 grams) in total
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 can (14 fl oz / 398 mL) diced tomatoes
- 2 cans chickpeas (19 fl oz / 540 mL each), drained and rinsed
- ¼ cup (60 mL) water
- Zest of one lemon
- Place the potatoes in a medium pot and cover with water. Cover the pot and bring to a boil. Reduce the heat to a simmer and cook until the potatoes can be pierced with a knife, about 20 minutes.
- Drain the potatoes and let them cool slightly, or, for a quicker method, replace the hot water with cold tap water to cool them. Once cool enough to handle, peel the skin, place the potatoes in a bowl, and mash with the hummus, milk, 1 teaspoon salt, and pepper. Set aside.
- While the potatoes are cooking, dice one of the eggplants into cubes. Heat a large pan over medium heat and add 3 to 4 tablespoons of water. Add the diced eggplant and cook, stirring occasionally, until golden brown on all sides and soft throughout, about 10 minutes. Transfer to a plate and repeat with the second eggplant.
- Add another splash of water to the pan and sauté the onion and garlic until softened and fragrant. Stir in the tomato paste and cook for 2 minutes, or until it darkens slightly. Add the dried basil, parsley, and oregano, cooking for 30 seconds to release the flavours. Add the diced tomatoes, water, and chickpeas to the pan. Lower the heat to a gentle simmer and cook until a thick tomato sauce forms, about 5 minutes.
- Add the eggplant, lemon zest, and the remaining 1 teaspoon of salt. Stir to combine.
- Transfer the filling to a casserole dish and spoon the mashed potatoes over the top. Smooth the potatoes to cover the filling, then run a fork over the surface to create peaks and crevices that will brown nicely.
- Place the casserole under the broiler and cook until the potato topping is golden brown and beginning to crisp, about 10 minutes
We choose a Mediterranean spice base of basil, parsley, and oregano, but you may wish to try a version of the casserole with a more eastern combination. Just substitute the basil, parsley, and oregano with the following:
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon turmeric.
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