Mediterranean foods are often touted for their health benefits, and for good reason. Mediterranean dishes are usually packed with vegetables, fruits, whole grains, and healthy fats. Casseroles are idea for meal prep because they yield several portions, which means less cooking and more netflixing. These are personal sized, which makes them an easy grab and re-heat dinner option.
However, you can also throw everything into a larger casserole dish and cook together. You also have the option of having these with or without the cheese, for all you vegans out there.
Heads up: To remove the bitterness of the eggplant, after chopping, consider letting them sit in a bowl of salted water overnight.
Let’s get started ya’ll. Preheat the oven to 425F. Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes. Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on. Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes. Once done, add the stew into 4 small ~1-cup ramekins.
If you don’t have ramekins, you can also pour into a baking dish, and portion them individually after. Optional: Top each ramekin with 1 tablespoon of ricotta cheese Place the ramekins on a baking sheet. Bake for 10 minutes or until the cheese is golden brown. Remove from the oven, and top with za’atar and fresh parsley. Enjoy with pita, pasta, quinoa, or brown rice!
Hope you give these a try! xo
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 teaspoon ground paprika
- 1 1/2 cups tomatoes, chopped
- 3 cups eggplant, cubed into 1" chunks
- 1 1/2 cups chickpeas, cooked
- 8 black olives, pitted & sliced
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup ricotta
- Za'atar, to taste
- Fresh parsley, chopped
- Preheat the oven to 425F
- Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes
- Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on
- Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes
- Once done, add the stew into 4 small ~1-cup ramekins. If you don't have ramekins, you can also pour into a baking dish, and portion them individually after
- Optional: Top each ramekin with a tablespoon of cheese
- Place the ramekins on a baking sheet
- Bake for 10 minutes
- Remove from the oven, and top with za'atar and parsley. Enjoy with pita, pasta, quinoa or brown rice!
- To remove the bitterness of the eggplant, after chopping, consider letting them sit in a bowl of salted water overnight.
Jason
November 20, 2017 at 8:02 pm (2 years ago)Mediterranean food is my absolute favorite. Just a need a few ramekins to serve these in.
Melissa
April 2, 2018 at 2:49 pm (2 years ago)Wonder if you had in mind sweet or hot paprika, I know I COULD use either!
Wendy
April 2, 2018 at 5:42 pm (2 years ago)sweet or smoked works! I love smoked