Sunday, 23 February 2014

Aubergine, spinach and chickpea lasagna with feta and tomato sauce

This was the best by accident recipe ever!

I made a whole load of spinach, chickpea and feta puffs the other week for my friends birthday and had some filling left over. Soooo first I had it with scrambled eggs as a hangover breakfast after the party…totally hit the spot! Then I chucked it in some pasta for lunch, also a winner. Then, slap you round the face fantastic, I used it as a layer in an aubergine parmigiana and boom, flavour explosions! I have had it about every other day for the past week playing around with the recipe, and word has spread and all my friends are making it and even their friends too. It's like some sort of veggie lasagna mania has started…I'm not going to lie...I feel pretty cool right now!

Anyway cut to the chase here is my groovy recipe.

serves 3

Tomato sauce
800g tinned plum tomatoes ( ths will make too much but then you can have some in the fridge)
4 cloves of garlic, finely sliced
1 handful fresh basil leaves
olive oil

2 aubergines, cut lengthways into 1 cm strips or discs

Le green layer
1 clove garlic, finely chopped
1 big shallot, sliced
130g spinach..either fresh and wilted or frozen, with the water squeezed out
1 cup feta
1 cup chickpeas
1 egg
½ ground coriander
½ lemon zested
handful fresh coriander leaves

First off preheat your oven to 180˚C.
To make the tomato sauce, thinly slice the garlic and gently fry in about 3 good glugs of olive oil. You want the garlic to sizzle gently but not turn coloured at all. Watch it carefully because if it burns your sauce will just taste of burnt garlic. Once your at the point where you don't dare to cook it any more add the tinned tomatoes and basil, give it some seasoning love and leave to bubble slowly on a low-medium heat for about 30 mins -1 hour. If it gets too dry and thick you can just add a splash of water. When it's ready give it a quick blast with a hand blender to get it smooth.

For the aubergine, lay out the strips on some baking paper and bake in the oven until they are soft, normally 30-45 mins.

While thats all going on chop your shallot and garlic quite fine and gently sweat off in a pan with some olive oil until it's soft.

Hopefully you are lucky enough to have a magimix for the next bit, if you don't you can just chop all the next ingredients together and mix in a bowl.

Chuck everything for the green layer and the cooked shallot and garlic into the magimix bowl with seasoning and pulse a couple of times until it's all combined but still chunky, too much mixing will turn it into a green puree!

When everything is ready you can start layering it up into a dish. First spoon tomato on the base, then layer up the aubergine and then the green layer and carry on the same until you reach the top. You should have loads of tomato sauce and you want that as your top layer. Sprinkle with some feta on top to finish it and then stick it in the oven until it's bubbling hot. About 30 mins. Don't be alarmed if it looks a bit like slop! Serve it with a crunchy green salad. Bon spanking appetit!


  1. Your lovely sis made this for us last night - it was deeeeeeeeeeeelish! X

  2. I stumbled across this recipe and your blog while googling aubergine and chickpea dishes. It was delicious! Thanks for the great recipe.

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