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Patricia Baron: "I made this recipe tonight and we loved it. I did…" Read More
11Ingredients
60Minutes
850Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup millet
- kosher salt
- 2 Tbsp. ghee (or another neutral high-heat oil, divided)
- 1 Japanese eggplant (large)
- freshly ground black pepper
- 1 onion (diced)
- 3 garlic cloves (minced)
- 15 oz. tomatoes (can pureed)
- 15 oz. chickpeas (drained)
- 2 Tbsp. harissa paste
- 1 bunch cilantro (for garnish, optional)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1430mg60% |
| Potassium1760mg50% |
| Protein27g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate151g50% |
| Dietary Fiber28g112% |
| Sugars13g |
| Vitamin A50% |
| Vitamin C100% |
| Calcium15% |
| Iron30% |
* 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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Reviews(1)
Patricia Baron 3 years ago
I made this recipe tonight and we loved it. I did roast the eggplant in the oven at 435 for 25 minutes because we prefer it done that way. After it was roasted, I mixed it with the chickpeas. Served plain yogurt on the side to tame the heat for me. My husband ate it without yogurt. I love that we have a small amount leftover for lunch.