Directions:
- Preheat oven to 175°C.
- Peel eggplant if desired. Otherwise, cut eggplant into small cubes. Saute in olive oil until browned and cooked through.
- In a food processor combine sauteed eggplant, chickpeas, garlic, sun dried tomatoes (soaked in water to plump them up), balsamic vinegar, basil, nuts, olives and capers. Pulse until chunky. Scrape down the sides and blend again.
- Shape mixture into mini loaves or patties and place on roasting pan. Top with sliced tomatoes, drizzle with olive oil and season with salt and pepper.
- Bake in oven 30 minutes.
- Serve immediately. Optional: sprinkle with fresh crumbled feta. Yummy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.28 Kcal (638 kJ) | ||
| Calories from fat | 56.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Sodium | 86.79mg | 4% | |
| Potassium | 390.45mg | 8% | |
| Total Carbs | 19.57g | 7% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 6.98g | 14% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 130.2mg | 723% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.69 Kcal (367 kJ) | ||
| Calories from fat | 32.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 10% | |
|---|---|---|---|
| Sodium | 49.98mg | 4% | |
| Potassium | 224.84mg | 8% | |
| Total Carbs | 11.27g | 7% | |
| Sugars | 3.93g | 27% | |
| Dietary Fiber | 3.56g | 25% | |
| Protein | 4.02g | 14% | |
| Vitamin C | 5.3mg | 15% | |
| Iron | 75mg | 723% | |
| Calcium | 24.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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