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17Ingredients
75Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium860mg36% |
| Potassium1460mg42% |
| Protein16g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber19g76% |
| Sugars14g |
| Vitamin A100% |
| Vitamin C120% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(9)
Dwayne 3 years ago
Made this tonight for supper. Was tasty but added a bit more salt and once plated also added a squeeze of lemon to it. Very good recipe.
Ajay Meswani 3 years ago
Excellent! I didn’t put it in the oven, but prepared it in a wok and finished it stove-top, on low heat. The residual salt from the eggplant was sufficient for the whole dish. I served it with tsatsiki and homemade pita. It’s a keeper!
Hardison 3 years ago
It was very good! The next time, because of our personal tastes, we will do only one can of chickpeas and add more eggplant. Because I currently don’t have a braiser I used a large skillet on the stove and then transferred it into a 9x13 pan to go into the oven. We covered it with tin foil and it worked great!