Aubergine And Chickpea Moussaka With Tomatoes And Basil Recipe

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Servings: 2

Ingredients

Cost per serving $3.04 view details

Directions

  1. Preheat oven to 300F. Place aubergine slices on a large baking tray and lightly sprinkle with salt. Bake for 10 min, or possibly till easily pierced with a fork.
  2. While aubergine is baking, heat a skillet and spray lightly with oil. Saute/fry onion till soft. Add in garlic, tomatoes , basil, oregano and wine. Continue to cook till tomatoes soften, about 10 min.
  3. Rinse salt from aubergine, if you like. Place slices in a lightly oiled
  4. (sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F. Spread chickpeas over aubergine; top with beaten Large eggs. Spoon tomato mix over Large eggs. Sprinkle with cheese and bake for 45 min. Serve warm and garnish with a leaf or possibly two of fresh basil. Will serve 2 lunch to 4 buffet

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Nutrition Facts

Amount Per Serving %DV
Serving Size 481g
Recipe makes 2 servings
Calories 346  
Calories from Fat 73 21%
Total Fat 8.29g 10%
Saturated Fat 2.64g 11%
Trans Fat 0.0g  
Cholesterol 213mg 71%
Sodium 514mg 21%
Potassium 932mg 27%
Total Carbs 43.68g 12%
Dietary Fiber 12.8g 43%
Sugars 6.81g 5%
Protein 16.83g 27%
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