Try this Eggplant and Chickpea Moussaka with Tomatoes And Basil recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300F. Place eggplant slices on a large baking tray and lightly sprinkle with salt. Bake for 10 minutes, or until easily pierced with a fork. While eggplant is baking, heat a skillet and spray lightly with oil. Saute onion until soft. Add garlic, tomatoes , basil, oregano and wine. Continue to cook until tomatoes soften, about 10 minutes. Rinse salt from eggplant, if desired. Place slices in a lightly oiled (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over eggplant; top with beaten eggs. Spoon tomato mixture over eggs. Sprinkle with cheese and bake for 45 minutes. Serve hot and garnish with a leaf or two of fresh basil. Will serve 2 lunch to 4 buffet portions. HALF: 342 cals; 8.8 g fat, 24.7% cff. Recipe from
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 176 | ||
Calories from Fat: 41 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 383.6mg | 13 % | |
Potassium 231.9mg | 6 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 22g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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