If you want a one-pan dinner that’s easy, nourishing, and full of flavour—this one ticks all the boxes. We all need those recipes that feel effortless but still deliver on taste—and this one is a keeper. It’s the kind of dish you throw together when you want something comforting, satisfying, and wholesome, but don’t want to spend ages in the kitchen. There’s no chopping involved, barely any prep, and everything cooks together in one pan. Less washing up, more flavour.
The base is made with tinned tomatoes, chickpeas, garlic and warming spices like cumin, coriander, and harissa paste. Then we layer on thick slices of aubergine, brush with oil, and roast until soft and golden. Once it comes out of the oven, you top it with crumbled feta and fresh mint—which take it to the next level.
It’s gut-friendly, vegetarian, and made entirely from store-cupboard staples and fresh aubergine. Perfect on its own, but even better with a warm naan or fluffy couscous. This one’s a go-to for busy weeknights or slow Sunday lunches.
Why Aubergine Deserves More Love
Aubergine is one of the most underrated vegetables—and this recipe proves just how satisfying it can be. When roasted, it becomes tender and silky, soaking up all the spices and flavours of the dish. Despite its rich texture, aubergine is naturally low in calories, high in fibre, and packed with antioxidants like nasunin (found in the skin), which may support brain health and fight inflammation.
Paired with protein- and fibre-rich chickpeas, this meal feels hearty and filling without being heavy. It’s the perfect example of a dish that keeps you full and energised while still being light and nourishing.
If you enjoy this recipe, you might also love my Italian-style baked aubergine Caponata—it’s a completely different flavour profile but uses many of the same gut-friendly, wholesome ingredients. Two aubergine dishes, totally different vibes. Try them both and let me know your favourite!
Serve With
This dish is super satisfying on its own, but here are a few ways to make it even more filling or turn it into a full meal:
- Warm naan or flatbread: Perfect for scooping up all that rich, spiced tomato sauce.
- Fluffy couscous or quinoa: Great for soaking up extra sauce and adding texture.
- A spoonful of Greek yoghurt or labneh: Adds creaminess and balances the spices.
- A fresh side salad: Something crunchy and zesty, like cucumber and lemon, works beautifully.
It’s also delicious cold the next day—just crumble over some extra feta and you’ve got lunch sorted.
Ways To Enjoy It
This one-pan aubergine and chickpea dish is super versatile and works for any time of day. Here are some of my favourite ways to enjoy it:
- As a main meal: Serve it hot, straight from the oven, with a side of naan, couscous, or a dollop of yoghurt.
- As a meal prep lunch: It keeps well in the fridge and tastes even better the next day—just reheat or enjoy cold with some extra fresh herbs.
- As a side dish: Pair it with grilled chicken, fish, or tofu for a more protein-packed plate.
- Topped with an egg: Add a poached or fried egg on top for a simple but satisfying brunch or dinner.
- Stuffed in a wrap: Leftovers work beautifully wrapped in flatbread with salad and a drizzle of tahini or yoghurt dressing.
It’s comforting, flavourful, and flexible—just the kind of recipe you’ll come back to again and again.
Tips
- No chopping required: This recipe uses tinned tomatoes, canned chickpeas, and just needs the aubergine sliced. Perfect for busy days.
- Use a brush for best results: Brushing the oil ensures the aubergine gets evenly coated and roasts beautifully.
- Don’t skip the harissa: It adds a lovely warmth and depth—if you like things spicy, feel free to add more.
- Make it ahead: This dish tastes even better the next day, once the flavours have had time to meld.
Swaps
Aubergine: You could use courgettes or large portobello mushrooms if you don’t have aubergine—cooking times may vary slightly.
Feta: Try crumbled goat’s cheese, labneh, or a dairy-free feta-style cheese for a vegan version.
Mint: Coriander or parsley also work well and add freshness.
Harissa paste: Use rose harissa for a floral twist or swap with a little chilli powder and paprika if you don’t have it.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.
Freezer: Suitable for freezing without the feta and mint. Cool completely before freezing. Defrost and reheat, then add fresh toppings before serving.
More Mediterrenean Recipes
- Shakshuka
- Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
- Avocado & Chickpea Salad
- Spanakopita Orzo
One-Pan Aubergine & Chickpeas
Ingredients
- 2 cans chopped tomatoes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 tsp grated garlic
- 1 tbsp harissa paste
- 1 can chickpeas drained
- 1 aubergine
- 60 g feta crumbled
- 2-3 tbsp mint leaves chopped
Instructions
- Add chopped tomatoes, all the spices, garlic, harissa and chickpeas into a oven proof casserole and mix.
- Slice the aubergine into slices ~1cm thick and add to the pan, on top of sauce.
- Drizzle the oil and with the help of a silicon brush, brush the top of the aubergines, to coat the aubergine completely in oil.
- Bake in a pre-heated oven, 180C fan, for 40-50 minutes.
- Once out of the oven sprinkle the feta and the chopped mint.