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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare eggplant by preheating oven to 375ºF/175ºC. | 2. Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender. | 3. Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions. | 4. Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes. | 5. Add spinach, eggplant and cheese. Cook until heated through and cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
spanish onion	1/2		diced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
paprika	1	tablespoon	smoked	19.176	3.6713	0.9615	0.8765
eggplant	2	cups	unpeeled cubed roasted	41.0	9.6432	1.6072	0.2952
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
tomato juice	1	can	diced chopped	61.934	12.8604	3.0967	1.0565
spinach	1	cup	thawed chopped frozen	33.0	5.85	3.3	0.45
manchego cheese	1	cup	crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.