egyptian

Eggplant and Chickpea Tagine with Dukkah

Name: Eggplant and Chickpea Tagine with Dukkah
Yield: 1 serving
Cuisine: egyptian
Ingredients: 14 g olive oil; 80 g onion, chopped; 6 g garlic, minced; 250 g eggplant, diced; 220 g crushed tomatoes; 160 g cooked chickpeas, drained; 2 g ground cumin; 12 g dukkah spice blend; 80 g plain yogurt; 12 g lemon juice; 2 g salt; 1 g black pepper

This simmered dish pairs eggplant, diced with cooked chickpeas, drained, dukkah spice blend and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

97 g Carbohydrates

24 g Fat

30 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

14g olive oil 124 kcal
80g onion, chopped 32 kcal
6g garlic, minced 9 kcal
250g eggplant, diced 63 kcal
220g crushed tomatoes 70 kcal
160g cooked chickpeas, drained 262 kcal
2g ground cumin 8 kcal
12g dukkah spice blend 36 kcal
80g plain yogurt 49 kcal
12g lemon juice 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

olive oil
Heat olive oil in a small pot over medium heat.
oniongarlic
Add onion and cook 4 minutes. Add garlic and cook 30 seconds.
eggplant
Stir in diced eggplant and cook 5-6 minutes until starting to soften.
crushed tomatoescooked chickpeasground cuminsaltblack pepper
Add crushed tomatoes, chickpeas, cumin, salt, and black pepper. Simmer 10 minutes until thick.
lemon juice
Stir in lemon juice and taste for seasoning.
dukkah spice blendplain yogurt
Serve topped with dukkah and yogurt.