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  • Summary

    This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.

    Ingredients

    • 1/2 cup dried chickpeas
    • Sea salt
    • 2 eggplants, trimmed, peeled, and cut into cubes
    • 4 tablespoons olive oil, plus more for baking sheet
    • 1 teaspoon walnut vinegar
    • 8 black olives, pitted
    • 1/2 small onion, minced
    • 1 clove garlic, minced
    • 8 sprigs fresh coriander, snipped with scissors
    • 2 leaves fresh mint, snipped with scissors
    • Freshly ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 228 % Daily Value *
    • Total Fat: 16 g 24.32%
    • Saturated Fat: 2 g 10.05%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 227 mg 9.47%
    • Calcium: 16 mg 1.57%
    • Potassium: 190 mg 5.43%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 3 g 12.34%
    • Sugar: 3 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 3.03%
    • Vitamin C 2.57%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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