Eggplant & Chickpea Baked Pasta

Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

Judith Finlayson
Source: EatingWell Magazine, January/February 2011

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Recipe Summary

total:
50 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Vegetarian
Low Sodium
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

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  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.

  • Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.

  • Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).

Associated Recipes

Eggplant & Chickpea Stew

Nutrition Facts

Serving Size: about 1 2/3 cups
Per Serving:
496 calories; protein 20.6g 41% DV; carbohydrates 71.1g 23% DV; dietary fiber 12.8g 51% DV; sugars 9.9g; fat 17g 26% DV; saturated fat 6.9g 34% DV; cholesterol 33.4mg 11% DV; vitamin a iu 941.5IU 19% DV; vitamin c 16.4mg 27% DV; folate 119.1mcg 30% DV; calcium 285.2mg 29% DV; iron 5.7mg 31% DV; magnesium 99.3mg 36% DV; potassium 611.4mg 17% DV; sodium 598.6mg 24% DV; thiamin 0.6mg 59% DV.
Exchanges:

4 starch, 1 vegetable, 1 high-fat meat, 2 fat

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
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cathlinberreth01@gmail.com
Rating: 1 stars
10/29/2011
just as terrible as the original recipe Like I said on the original recipe. This was terrible in it orignial form but adding feta and mint didn't improve it. Maybe the basil would have helped pull it off but everyone else in the family hated the mint and thought I was crazy for attempting to salvage the stew. They voted I throw it out. I sadly did after realizing that I would be the only one eating the enormous amount of leftovers for lunch for the next month and couldn't do it. It was a terrible waste of food. Pros: n/a Cons: mint and feta cheese? Read More
EatingWell User
Rating: 4 stars
03/06/2012
love this This recipe is delicious. It is earthy rich and satisfying. We add basil and mint and enjoy both flavors in it. We make the stew in big batches and freeze it three cups at a time. I add capers feta cheese and kalamata olives to the pasta when I mix it. These additions add a salty dimension. Read More
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