Eggplant and Chickpea Gratin with Tomatoes and Mozzarella

A Mediterranean oven gratin of aubergine, courgette and chickpeas in a spiced tomato sauce, topped with mozzarella and a crispy Parmesan breadcrumb crust. Goes well with a fresh leafy salad with lemon.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 300 g Aubergine
• 200 g Courgette
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Dose Chickpeas (can, drained)
• 400 g Chopped tomatoes (can)
• 2 EL Olive oil
• 1 TL Thyme, dried
• 1 TL Oregano, dried
• 125 g Mozzarella
• 40 g Parmesan, grated
• 40 g Breadcrumbs
• 0.5 Stück Lemon (juice and zest)
• 1 Bund Parsley, flat-leaf
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Rinse the aubergine and courgette and cut into cubes of about 1 cm. Finely dice or chop the onion and garlic.
3. Rinse the chickpeas in a sieve and let them drain.
4. Heat 2 tbsp olive oil in a large pan and fry the aubergine over medium to high heat for 5 to 7 minutes until it takes on color. Season with salt and transfer to a baking dish.
5. In the same pot, sweat the onion and garlic in a little olive oil until translucent. Add the courgette and fry along for 3 minutes.
6. Stir in the chopped tomatoes, chickpeas, thyme and oregano, season with salt and pepper and simmer for 5 minutes.
7. Spread the tomato and vegetable mixture over the aubergine in the baking dish and distribute evenly.
8. Drain the mozzarella, tear or slice it into pieces and scatter over the vegetables.
9. Mix the breadcrumbs with the Parmesan and 1 tbsp olive oil and sprinkle evenly over the top.
10. Bake the gratin in the oven for 20 to 25 minutes until golden brown.
11. Finely chop the parsley, squeeze the lemon and prepare the lemon zest.
12. Take the gratin out of the oven, sprinkle with parsley, lemon zest and a little lemon juice, and serve warm.