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Eggplant Steaks with Roasted Chickpeas & Tomato Balsamic Sauce

Image of prepared Eggplant Steaks with Roasted Chickpeas & Tomato Balsamic Sauce recipe
  • prep time: 15 min
  • total time: 1 hr 10 min
  • serves: 4 people
  • calories: 466 1 serving

Our Better for You recipe for Eggplant Steaks with Roasted Chickpeas is an easy and meatless main that is satisfying and delicious! This hearty vegetarian dinner easily becomes vegan by just leaving out the cheese or using vegan cheese.  This Eggplant Steaks recipe takes only 15 minutes to prep and then everything bakes together on one sheet pan so cleanup will take no time at all.  We used Prego No Sugar Added Italian Sauce and added some balsamic vinegar to give the tomato sauce a richer flavor. Pour the sauce over the eggplant and chickpeas then add fresh basil and feta cheese for the perfect finishing touch.

Ingredients

cost per recipe: $11.84

  • 1 large eggplant (about 1 1/2 pounds), cut lengthwise into 4 thick slices (about 3/4-inch thick each)
  • 1/4 cup olive oil
  • 1 can (15 ounces) chickpeas (garbanzo beans), rinsed well and drained
  • 16 ounces baby red potatoes or tri-colored baby potatoes, cut in quarters
  • 2 cups cauliflower florets or yellow bell pepper strips (or a mixture of both)
  • 1 jar (23.75 ounces) Prego® Traditional No Sugar Added Italian Sauce or {product} or Sensitive Recipe Traditional Italian Sauce
  • 2 tablespoons balsamic vinegar
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup crumbled feta cheese or goat cheese (optional)

Instructions

  • Step 1

    Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, brush both sides of the eggplant slices with 2 tablespoons oil and season as desired.  Place the eggplant slices on a rimmed baking sheet.

  • Step 2

    Place the chickpeas, potatoes and cauliflower in a large bowl.  Season the vegetables as desired.  Add the remaining 2 tablespoons oil and toss to coat.  Arrange the chickpea mixture on the baking sheet around the eggplant slices.

  • Step 3

    Bake for 40 minutes.  While the vegetables are baking, stir the sauce and vinegar in a medium bowl.  Drizzle the vegetables with the sauce mixture.

  • Step 4

    Bake for 15 minutes or until the vegetables are tender and the sauce mixture is slightly reduced.  Serve hot, topped with the basil and cheese, if desired.

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Made With

Calories 465
Total Fat 21 g
Sat. Fat 4.8 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 952 mg
Total Carb 56 g
Dietary Fiber 13 g
Sugar 19 g
Added Sugars 0 g
Protein 14 g
Vitamin D 1 %DV
Calcium 16 %DV
Iron 17 %DV
Potassium 33 %DV
Calories 386
Total Fat 19 g
Sat. Fat 4.8 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 340 mg
Total Carb 44 g
Dietary Fiber 10 g
Sugar 0 g
Added Sugars 0 g
Protein 11 g
Vitamin D 1 %DV
Calcium 15 %DV
Iron 10 %DV
Potassium 0 %DV
Calories 466
Total Fat 21 g
Sat. Fat 4.8 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 959 mg
Total Carb 57 g
Dietary Fiber 13 g
Sugar 0 g
Added Sugars 0 g
Protein 14 g
Vitamin D 1 %DV
Calcium 20 %DV
Iron 15 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.