Recipe description
June 9, 2026
Eggplant Chickpea Tomato Bake
A cozy bake boosting fiber and plant diversity for gentle digestion.
90%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from legumes and vegetables, supporting gut regularity.
- Uses colorful plant foods (eggplant, tomatoes) to boost polyphenols and diversity.
- Balanced plant-based protein from chickpeas with olive oil for satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
1
cup
Chickpea
1
tablespoon
Tomato
1
piece
olive oil
3
tablespoon
garlic
2
clove
onion
1
piece
Salt
1
teaspoon
Pepper
1
teaspoon
Parsley
2
tablespoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
Chop the eggplant, onion, and tomato into bite-sized pieces.
3
In a baking dish, combine the chopped eggplant, chickpeas, and tomato.
4
In a small pan, heat the olive oil over medium heat and sauté the onion and garlic until translucent.
5
Pour the sautéed mixture over the vegetables in the baking dish.
6
Season with salt, pepper, and parsley, then toss to combine.
7
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender.
8
Remove from the oven, let cool slightly, and serve warm.
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Nutrition
320 kcal
Calories
12 g
Protein
40 g
Carbohydrates
9 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is Eggplant Chickpea Tomato Bake vegan or vegetarian?
The bake is plant-based and vegetarian by default; it’s vegan if you skip any dairy, such as yogurt, served with it.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as written. Check any sauces or add-ons to be sure they’re gluten-free.
How many servings does this make, and how many calories per serving?
The article doesn’t specify servings or nutrition. Portion size depends on how you portion it, and calories depend on your exact ingredients.
How should I store leftovers and how long do they keep?
Store in an airtight container in the fridge for 3–4 days; reheat in the oven or microwave.
Can I freeze it?
Yes. Freeze baked portions in a freezer-safe container for 2–3 months; thaw before reheating.
How can I customize the spice level or flavors?
Add chili flakes, cumin, paprika, garlic, or dried herbs (like oregano) to taste.
What are the main health benefits of this dish?
It's high in fiber from vegetables and chickpeas, provides polyphenols and prebiotic fibers, and offers plant-based protein.
Do I need to soak chickpeas?
If using canned chickpeas, rinse and drain; if using dried chickpeas, soak and cook before assembling.
How should I serve it?
Serve with a side salad or yogurt; it also pairs well with grains like rice or quinoa.
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