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Chickpea Stuffed Eggplant With Couscous And Tahini Sauce
DISHING UP THE DIRT13Ingredients
40Minutes
690Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 Italian eggplants (medium-sized, . sliced in half lengthwise)
- 1 yellow onion (medium-sized, diced)
- 3 cloves garlic (minced)
- 15 oz. chickpeas (organic, drained and rinsed)
- 1 cup couscous
- 1 cup cherry tomatoes (sliced in half)
- 2 Tbsp. cooking oil (I used grapeseed oil divided)
- 1 bunch parsley (minced)
- 1/4 cup tahini (organic)
- 2 Tbsp. fresh lemon juice
- 1 garlic clove (mined)
- 1/4 cup water
- 1 dash salt (pepper, and crushed red pepper flakes)
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NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium570mg24% |
| Potassium1440mg41% |
| Protein23g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber21g84% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C90% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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