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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Palestinian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste. | 3. Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened. | 4. While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent. | 5. Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste. | 6. Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cubed	-	-	-	-
extra virgin olive oil	3	tablespoons	separated	-	-	-	-
sea salt black pepper			ground	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	3		chopped canned	186.2069	41.2894	9.7151	1.6192
chickpea	1 1/2	cups	cooked rinsed	1134.0	188.85	61.41	18.12
water	1	cup		0.0	0.0	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158

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