Eggplant Tomato Garbanzo Bean Feta Bake
Prep time
Cook time
Total time
Recipe type: Vegetarian, Vegan, Paleo
Serves: 4
  • 1 small eggplant, sliced into rounds
  • 1 cup diced white or sweet onions
  • 1 can fire roasted tomatoes
  • 1 can garbanzo beans
  • ½ cup feta cheese
  • ¼ cup vegetable broth
  • 2 tablespoons oregano
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • dash of pepper
  1. Preheat oven to 425.
  2. Slice eggplant into rounds and sprinkle with a tablespoon of sea salt. Let sit for 30 minutes. This will cut the bitterness of the eggplant prior to cooking. After 30 minutes, rinse well with water.
  3. In a glass baking dish (I used a 9 x 6) combine garbanzo beans, fire roasted tomatoes, onions, vegetable broth, oregano, pepper and sherry. Combine everything well.
  4. Lay eggplant slices on top of beans/tomato mixture and drizzle olive oil over the top of the eggplant evenly.
  5. Bake for 20 minutes, remove from oven and flip eggplant over and transfer some of the tomato mixture on top of the eggplant.
  6. Continue baking for an additional 20 minutes.
  7. Remove from oven and serve topped with either feta cheese or more fire roasted tomatoes or both if you want.
Recipe by at