Directions:
- Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and leave for 30 minutes to allow the bitter juices to escape. Rinse with cold water and drain well.
- Heat the oil in a large pan or dutch oven. Add the garlic and onion and cook gently until soft.
- Add the spices and cook, stirring for a few seconds.
- Add the eggplant and stir to coat with the spices and onion. Cook for 5 minutes.
- Add tomatoes with juice and chick-peas and season with salt and pepper. Cover and simmer for 20 minutes.
- Serve over basmati rice or couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.94 Kcal (724 kJ) | ||
| Calories from fat | 126.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.09g | 22% | |
|---|---|---|---|
| Sodium | 4.96mg | 0% | |
| Potassium | 338.77mg | 7% | |
| Total Carbs | 11.44g | 4% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 1.75g | 3% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.34 Kcal (428 kJ) | ||
| Calories from fat | 75.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 22% | |
|---|---|---|---|
| Sodium | 2.94mg | 0% | |
| Potassium | 200.47mg | 7% | |
| Total Carbs | 6.77g | 4% | |
| Sugars | 3.62g | 24% | |
| Dietary Fiber | 2.63g | 18% | |
| Protein | 1.03g | 3% | |
| Vitamin C | 3.8mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 18.1mg | 3% | |
* 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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