Directions:
- In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
- In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
- Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.34 Kcal (550 kJ) | ||
| Calories from fat | 91.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 16% | |
|---|---|---|---|
| Sodium | 15.75mg | 1% | |
| Potassium | 284.32mg | 6% | |
| Total Carbs | 9.84g | 3% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 25.4mg | 42% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 97.77 Kcal (409 kJ) | ||
| Calories from fat | 68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 16% | |
|---|---|---|---|
| Sodium | 11.72mg | 1% | |
| Potassium | 211.63mg | 6% | |
| Total Carbs | 7.33g | 3% | |
| Sugars | 2.66g | 14% | |
| Dietary Fiber | 2.41g | 13% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 18.9mg | 42% | |
| Iron | 0.3mg | 2% | |
| Calcium | 16.1mg | 2% | |
* 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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