Sheet-Pan Eggplant, Zucchini and Chickpeas with Tomatoes
In short: Eggplant, zucchini, red onion and chickpeas roasted until golden with cherry tomatoes and garlic, then tossed with lemon and fresh basil. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
This is a vegetable dinner that does not feel like a side dish. Eggplant turns creamy, zucchini browns at the edges, and the chickpeas crisp up and add protein. The vegetables go into the oven in stages so each one finishes at the right moment, and the cherry tomatoes burst into a light sauce. Serve it over rice, couscous or warm flatbread, or with a spoonful of hummus on the side.
Instructions
- Heat the oven to 220°C (425°F). Toss the eggplant and onion with half the oil and half the salt on a large rimmed sheet pan, or use two pans if they look crowded.
- Roast the eggplant and onion for 10 minutes.
- Meanwhile, toss the zucchini, chickpeas and tomatoes with the remaining oil, salt, oregano, paprika and pepper in a bowl.
- Take the pan out, add the zucchini mixture and stir everything together. Spread it out in a single layer.
- Roast for 12 minutes, then stir in the garlic and roast for 3 minutes more. The eggplant should be creamy, the chickpeas crisp at the edges and the tomatoes burst.
- Squeeze the lemon juice over the pan, add the herbs, toss and serve hot or warm.
Tips
- Dry the chickpeas well with a towel so they roast rather than steam. Salt the eggplant for 15 minutes and blot it if you have time, for firmer cubes.
- Add a spoonful of harissa or a pinch of chili flakes for heat. For a creamy finish, drizzle a little tahini over the pan.
Questions and answers
How do I stop the vegetables from steaming?
Use a large pan, spread them in a single layer, and keep the oven hot. Two pans are better than one crowded pan.
Can I make it ahead?
Yes. It keeps in the fridge for 4 days and tastes good cold as a salad or reheated in a hot oven for 8 minutes.
Can I use another vegetable?
Yes. Bell peppers, cauliflower or sweet potato cubes all roast well. Cut them to a similar size and adjust the time.
How long does it take to make Sheet-Pan Eggplant, Zucchini and Chickpeas with Tomatoes?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Sheet-Pan Eggplant, Zucchini and Chickpeas with Tomatoes?
About 260 kcal per serving, with 8 g of protein, 31 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 31 g |
| Fat | 12 g |
| Fiber | 9 g |
| Sugar | 10 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
