Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
194
Calories
9g
Protein
3g
Fat
36g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 big eggplant
- 4 cups of cooked, drained chickpeas (or thawed, previously cooked and drained chickpeas)
- 4 garlic cloves, peeled.
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 cup minced parsley
- Some salt
- =
Directions
1
Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few times with a fork first.) Take it out and let it cool. (I chop it up a bit so it cools faster.) Remove the peel from the eggplant. Toss the eggplant, along with the other ingredients, into a food processor, and let 'er rip until the consistency is smooth.
Recipe sourced from
fandom