Before we start talking about this lovely recipe, let’s welcome @heart-to-heart’s Poppa Bear - who is going to judge this week’s entries - with a big virtual hug. I could literally feel her excitement for her dad visiting her and noting her vegan Snickers bars were so much better than what they had in the restaurant… nothing beats a compliment coming from your dad who also happens to be an Italian chef…

Daddy-daughter love…. Can’t wait till my mom and dad arrive in less than 3 weeks.

If you haven’t heard about #VeganWednesday’s then check out this post:
Winner, Winner, No Chicken Dinner, ('cuz it's Vegan!) Contest IS BACK! $SBD for Healthy Posts! for more info.

To give you the short version, after feeling the benefits of a plant-based whole food lifestyle, this lovely lady has made it her mission to spread the word…. And she has my full support!

Moroccan-inspired Spicy Roasted Eggplant, Pumpkin, and Chickpea Bake

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Ingredients

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For the roasted eggplants

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2 small eggplants, sliced (approx 10 slices)
Olive oil

For the tomato, pumpkin chickpea layer

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½ cup onion, chopped
2 cloves of garlic, crushed
1/2-1 inch piece fresh ginger, grated
1.5 cup pumpkin, cubed
1 cup cooked chickpeas
2 cups chopped tomatoes
1 tbsp ground cumin
1 tsp chili powder (or chili paste)
1 tsp paprika powder
½ cup vegetable stock
Sea salt and black pepper to taste
¼ cup fresh mint leaves, chopped
¼ cup fresh parsley, chopped
½ lime, juice only (1 tbsp)

For the crunchy cheesy chickpea layer

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½ cup cooked chickpeas
¼ cup nutritional yeast
½ cup panko
1 tsp cumin
Sea salt and black pepper to taste

Directions

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Roasted eggplant

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1. Preheat the oven to 400°F or 200°C.
2. Slice eggplants into fairly thin slices lengthways. Drizzle with some olive oil and lay the eggplant slices on the rack and cook in the oven for about 10 to 15 minutes or until golden and soft.

The tomato pumpkin layer

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1. Saute onion in a frying pan on medium-high heat for 2 to 3 minutes, then add the ginger and garlic and fry for 1-2 minutes more.
2. Then add the pumpkin, tomatoes, chickpeas, and herbs. Stir together and continue to cook for about 15 to 20 minutes (covered), or until tomatoes start to soften
3. Remove from heat and add lime juice, parsley, and mint. Stir well and set aside.

Crunchy “cheesy” chickpea layer

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1. Add the chickpeas to a food processor and pulse quickly to chop the chickpeas roughly into small pieces. Transfer to a bowl and add all other ingredients. Mix well.

To assemble

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1. Drizzle an oven-safe dish with a little olive oil. Add half of the eggplant slices on the bottom and cover with half of the tomato-pumpkin mix. Top with the remaining eggplant slices and tomato pumpkin mix and fish with the cheesy chickpea layer.
2. Cook in the oven for about 20 to 25 minutes until heated through and the chickpea topping is crisp and nicely browned.

We absolutely loved this vegan dish and I hope you like it too. Until next time!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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