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18Ingredients
65Minutes
470Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 eggplants (large)
- 2 large potatoes
- 1/4 cup olive oil
- 2 tomatoes
- 1 onion
- 2 cups canned chickpeas (or cooked)
- 15 oz. tomato sauce
- 15 oz. diced tomatoes
- 1/2 cup water
- 4 cloves garlic (minced)
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. sumac
- 1 tsp. cumin
- 1/4 cup parsley (chopped)
- 1/4 cup pine nuts
- 2 Tbsp. olive oil
- fresh mint leaves
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1320mg55% |
| Potassium1830mg52% |
| Protein10g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate60g20% |
| Dietary Fiber15g60% |
| Sugars19g |
| Vitamin A45% |
| Vitamin C100% |
| Calcium10% |
| 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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Reviews(1)
Alex 7 years ago
Taking into account how long this recipe takes, it was a very disappointing result. It wasn't bad, but had very little taste. Also if you slice everything thinly you need at least 4 baking trays in stead of 2 if you don't want anything to touch. No need to add water, I did and it was way too watery at the end.