Directions:
- Preheat oven to 500°.
- Combine eggplant and oil in a jelly-roll pan. Bake at 500° for 12 minutes, stirring once.
- While eggplant bakes, cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Combine the oregano, chickpeas, and tomatoes in a large skillet over medium heat; cook 4 minutes. Stir in eggplant and pasta. Combine reserved 1/2 cup cooking liquid and egg in a small bowl; stir well with a whisk. Add egg mixture to pan; stir well. Cook over low heat 5 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in feta, salt, and pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.62 Kcal (685 kJ) | ||
| Calories from fat | 72.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 39.72mg | 13% | |
| Sodium | 168.79mg | 7% | |
| Potassium | 391.33mg | 8% | |
| Total Carbs | 16.57g | 6% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.8 Kcal (326 kJ) | ||
| Calories from fat | 34.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 12% | |
|---|---|---|---|
| Cholesterol | 18.89mg | 13% | |
| Sodium | 80.26mg | 7% | |
| Potassium | 186.08mg | 8% | |
| Total Carbs | 7.88g | 6% | |
| Sugars | 3.45g | 29% | |
| Dietary Fiber | 3.16g | 27% | |
| Protein | 2.95g | 12% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.7mg | 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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