Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
53
High
Nutrition per serving
Calories870.3 kcal (44%)
Total Fat13.4 g (19%)
Carbs151.5 g (58%)
Sugars34.7 g (39%)
Protein45.7 g (91%)
Sodium3573.7 mg (179%)
Fiber35.5 g (127%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Slice the eggplants in 1 cm slices lengthwise or diagonally. Cover in salt and leave for 15 minutes. Rinse and strain.
Step 2
2. Heat a generous amount of oil and shallow fry the eggplant on both sides until golden brown. Alternatively, bake in the oven. Remove from pan and drain on a paper towel.
Step 3
3. Add the chopped tomatoes, garlic, chili powder and tomato puree to the leftover oil and stir for a while. Add the chickpeas, spices and fried aubergine.
Step 4
4, Add the water and cook for ~15 minutes until the sauce is thickened. Season with extra salt and pepper and serve with rice or bread
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
