4 Serves
97 Mins
6 g
21 g
14 g
Preheat your oven to 200°C and prepare the eggplant by cutting it into uniform cubes using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Eggplant
Olive Oil
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
108 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
477 mg / 4,700 mgSodium
579 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large mixing bowl, toss the cubed eggplant with olive oil, salt, and black pepper, then spread onto a baking sheet and roast until golden and tender.
While the eggplant roasts, finely dice the onion and mince the garlic using a chefs knife.
Heat olive oil in a large oven-safe skillet over medium heat and sauté the onion and garlic until fragrant and softened.
Add the roasted eggplant and chickpeas to the skillet, stirring gently to combine all ingredients.
Transfer the skillet to the oven and bake the mixture for an additional 35 minutes to allow the flavors to meld perfectly.
Salt
Black Pepper
Onion
Garlic
Chickpeas
Vitamin A
1 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
108 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
477 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g