lebanese

Fattet Eggplant with Yogurt and Chickpeas

Name: Fattet Eggplant with Yogurt and Chickpeas
Yield: 1 serving
Cuisine: lebanese
Ingredients: 173 g eggplant; 123 g canned chickpeas (drained); 43 g pita bread; 136 g plain Greek yogurt; 12 g tahini; 11 g olive oil; 12 g lemon juice; 4 g garlic; 6 g fresh parsley; 0.62 g ground cumin; 1 g salt

This roasted dish pairs eggplant with canned chickpeas, plain Greek yogurt and pita bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

77 g Carbohydrates

26 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

173g eggplant 43 kcal
123g canned chickpeas (drained) 202 kcal
43g pita bread 118 kcal
136g plain Greek yogurt 99 kcal
12g tahini 71 kcal
11g olive oil 97 kcal
12g lemon juice 4 kcal
4g garlic 6 kcal
6g fresh parsley 2 kcal
1g ground cumin 2 kcal
1g salt 0 kcal

Cooking instructions

eggplantolive oilsalt
Heat oven to 425F (220C). Toss eggplant cubes with olive oil and salt, then roast until browned and tender, 20 to 25 minutes.
canned chickpeas (drained)ground cumin
Warm chickpeas in a small saucepan with a splash of water and a pinch of cumin for 3 to 4 minutes.
pita bread
Toast pita pieces in a dry pan or oven until crisp, 4 to 6 minutes.
plain Greek yogurttahinilemon juicegarlicsalt
Whisk yogurt with tahini, minced garlic, lemon juice, and salt until smooth.
eggplantcanned chickpeas (drained)pita breadplain Greek yogurttahinifresh parsley
Layer toasted pita, chickpeas, and roasted eggplant in a bowl. Spoon over the yogurt-tahini sauce and top with chopped parsley.