Eggplant, Chickpea, and Tomato Bake
Serves four as a main, or six as a side
Sami Tamimi and Tara Wigley call their new cookbook, ‘Falastin,’ “the culmination of Sami’s lifetime obsession with Middle Eastern food and cooking” (he was born and raised in East Jerusalem, relocated to London in his late twenties, and is a founding member of London’s famed Ottolenghi restaurant) and “Tara’s decade-long obsession with Middle Eastern food and home cooking" (she was raised in London and “adopted into the Ottolenghi family”).
Echoes of Greek moussaka are correctly heard here, both in the name and the feel of the dish. It’s a vegetarian take on the hearty, humble, healthful, and completely delicious sheet-pan dish. It works well either as a veggie main or as a side with all sorts of things—piled into a baked potato, for example, or served alongside some grilled meat, fish, or tofu. It’s just the sort of dish you want to have in the fridge ready to greet you after a day at work. It’s also lovely at room temperature, so it’s great for an on-the-go lunch.
Getting ahead: You can make and bake this in advance; it keeps in the fridge for up to three days, ready to be warmed through when needed.