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Ingredients
US|METRIC
4 SERVINGS
- 1 Italian eggplant (small, sliced about 1 cm thick, about 1 cup of slices)
- 1/2 tsp. dried oregano (each, and mint)
- 10 cherry tomatoes (halved)
- 2 handfuls mixed greens
- 1/2 cup lentils (cooked, choice, if you’re cooking them yourself, I recommend boiling in broth or stock for better flavour)
- 1/2 cup chickpeas (cooked)
- 1/4 cup parsley (loosely packed)
- 1 Tbsp. pine nuts
- 1 Tbsp. lemon juice (plus wedges to garnish)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium85mg4% |
| Potassium690mg20% |
| Protein10g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber13g52% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C30% |
| Calcium6% |
| Iron15% |
* 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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