Directions:
- Heat olive oil in pan.
- Add cardamom and cinnamon and cook for 30 seconds.
- Add onion and eggplant and cook stirring 3-4 minutes until golden.
- Add the garlic, harrissa, tomatoes and stock. Cook for 8 - 10 minutes until eggplant is cooked through.
- Stir through the honey and season to taste with salt and pepper.
- Serve drizzled with honey and mint sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.24 Kcal (1140 kJ) | ||
| Calories from fat | 64.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 11% | |
|---|---|---|---|
| Sodium | 4719.94mg | 197% | |
| Potassium | 607.61mg | 13% | |
| Total Carbs | 45.66g | 15% | |
| Sugars | 17.85g | 71% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.4mg | 247% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.32 Kcal (361 kJ) | ||
| Calories from fat | 20.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 11% | |
|---|---|---|---|
| Sodium | 1496.61mg | 197% | |
| Potassium | 192.66mg | 13% | |
| Total Carbs | 14.48g | 15% | |
| Sugars | 5.66g | 71% | |
| Dietary Fiber | 1.91g | 24% | |
| Protein | 0.87g | 6% | |
| Vitamin C | 9mg | 47% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 14.1mg | 247% | |
| Calcium | 15.3mg | 5% | |
* 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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