Mediterranean Layered Eggplant

Servings: 4 | 45 minutes | 350 kcal

The recipe was first invented by me during my culinary exploration of the Mediterranean. I was inspired by the region' emphasis on fresh, plant-based ingredients and wanted to create a dish that was both flavorful and vegan-friendly.

This recipe was inspired by my travels to the Mediterranean, where I was introduced to the vibrant flavors and fresh ingredients of the region. I wanted to create a dish that was not only delicious, but also vegan-friendly.

Ingredients

2 pieces eggplant
2 teaspoons olive oil
3 pieces garlic
1 cups chickpeas
2 pieces tomatoes
2 cups spinach
1 teaspoons lemon juice
1 teaspoons salt
1 teaspoons pepper

Instructions

Preheat the oven to 200 degrees Celsius.
Cut the eggplant into slices and place them on a baking sheet. Drizzle with olive oil and roast in the oven for 20 minutes.
While the eggplant is roasting, mince the garlic and chop the tomatoes.
Heat a pan over medium heat and add the garlic. Cook until fragrant, then add the chickpeas and tomatoes. Cook for 5 minutes.
Add the spinach to the pan and cook until wilted. Season with salt, pepper, and lemon juice.
Once the eggplant is done roasting, remove from the oven and let cool. Then, layer the eggplant slices with the chickpea and spinach mixture.
Serve warm and enjoy!