Directions:
- Preheat the oven to 425F, lightly grease or line a baking sheet with foil.
- Place the eggplant halves cut-side down on the sheet.
- Bake until very soft, about 45 minutes.
- Scoop the flesh out into a bowl, sprinkle with lemon juice and reserve.
- In a saucepan, cook tomatoes, garlic, chili powder, cumin and paprika in the broth until the mixture has become a thick sauce, about 20-25 minutes.
- Stir in the mashed eggplant mixture and chickpeas and warm through, then remove from heat and stir in the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.26 Kcal (1060 kJ) | ||
| Calories from fat | 31.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 5% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 190.2mg | 8% | |
| Potassium | 1177.35mg | 25% | |
| Total Carbs | 48.31g | 16% | |
| Sugars | 17.87g | 71% | |
| Dietary Fiber | 15.56g | 62% | |
| Protein | 12.22g | 24% | |
| Vitamin C | 35.2mg | 59% | |
| Iron | 3.7mg | 21% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 52.63 Kcal (220 kJ) | ||
| Calories from fat | 6.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 5% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 39.53mg | 8% | |
| Potassium | 244.67mg | 25% | |
| Total Carbs | 10.04g | 16% | |
| Sugars | 3.71g | 71% | |
| Dietary Fiber | 3.23g | 62% | |
| Protein | 2.54g | 24% | |
| Vitamin C | 7.3mg | 59% | |
| Iron | 0.8mg | 21% | |
| Calcium | 21.7mg | 10% | |
* 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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