Imam Bayildi Casserole

with Crunchy Roasted Chickpeas
Calorie smart
The Imam fainted (bayildi) when he heard how much olive oil went into this delicious dish.
Cooking time: 60 min
Cals 342 · Prot 17 · Carbs 65 · Fat 4
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2 Pieces
Olive oil
4 Tbsp
Red onion
1 Piece
Garlic cloves
4 Pieces
Tomato paste
50 Grams
Chopped tomatoes
400 Grams
Chilli flakes
2 Grams
Cinnamon stick
1 Piece
Brown sugar
10 Grams
1 Tsp
Black pepper
1 Tsp

Crunchy chickpeas

260 Grams
Olive oil
1 Tbsp
Smoked paprika powder
2 Grams
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Fresh parsley
15 Grams


1 Roast eggplants
Preheat the oven to 220°C/200°C fan. Rinse the eggplants and slice them lengthwise into 1 cm thick slices. Place them onto a lined baking tray and brush generously with olive oil. Roast them in the oven for 25 min until well browned.
2 Make tomato sauce
Meanwhile, peel and chop the onion. Peel and crush the garlic. Heat a pan with olive oil over a medium heat. Add the onion and fry with a pinch of salt for 5 min. Add the garlic and the tomato paste and cook for 2 min. Add the chopped tomatoes, chilli flakes, cinnamon stick and brown sugar. Simmer for 15-20 min, covered. Season with salt and pepper to taste.
3 Season chickpeas
Meanwhile, rinse and drain the chickpeas. Transfer them to a bowl and add olive oil, smoked paprika powder, salt and black pepper. Mix well.
4 Bake and roast
Reduce the oven temperature to 200°C/180°C. Prepare two casserole dishes that fit into the oven at the same time. Layer the roasted eggplants and the tomato sauce in one dish. Pour the seasoned chickpeas into the other dish. Roast both for 20 min. Meanwhile, chop the parsley.
5 Serve
Let the Imam Bayildi rest for 5-10 min before serving. Top the eggplant and tomato casserole with the chickpeas and garnish with the parsley.
Tips for fussy eaters
Finely chop some of the eggplant casserole and serve it with pasta.
Pro tip
Don't rush the eggplants, the longer and slower you cook them for, the more tender they will be!

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