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Add a photoServings: 4
Ingredients
- 2 lb Eggplant
- 2 lrg Onions Minced
- 1/4 c. Extra virgin olive oil
- 2 x Garlic Cloves Crushed
- 1 can (15 Ounce) Tomatoes
- 1/2 c. Dry Chick Peas Or possibly
- 1 can (15 Ounce) chick peas Liquid removed Black Pepper
Directions
- 1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Min.
- 2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
- 3. Preheat the oven To 400 F.
- 4. Saute/fry the Onion in Half the Oil in a Large Saucepan for 10 Min. Remove With a Slotted Spoon and Saute/fry the Eggplant Pcs in the Remaining Oil till Crisp and Lightly Browned. Drain on Paper Towels.
- 5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add in the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for 40-60 Minutes.
- Garnish With Fresh Mint Leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 147 | 35% |
| Total Fat 16.78g | 21% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 417mg | 17% |
| Potassium 1028mg | 29% |
| Total Carbs 59.71g | 16% |
| Dietary Fiber 17.2g | 57% |
| Sugars 11.0g | 7% |
| Protein 13.45g | 22% |
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