lebanese

Fried Eggplant with Chickpeas and Garlic Lemon Dressing

Name: Fried Eggplant with Chickpeas and Garlic Lemon Dressing
Yield: 1 serving
Cuisine: lebanese
Ingredients: 320 g eggplant, cubed; 160 g canned chickpeas (drained); 28 g olive oil; 10 g garlic, minced; 20 g lemon juice; 15 g fresh parsley, chopped; 2 g ground cumin; 2 g salt; 1 g black pepper; 30 g water

This dish pairs eggplant, cubed with canned chickpeas, garlic, minced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan Heart friendly High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

70 g Carbohydrates

34 g Fat

24 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant, cubed 80 kcal
160g canned chickpeas (drained) 262 kcal
28g olive oil 248 kcal
10g garlic, minced 15 kcal
20g lemon juice 6 kcal
15g fresh parsley, chopped 5 kcal
2g ground cumin 8 kcal
2g salt 0 kcal
1g black pepper 3 kcal
30g water 0 kcal

Cooking instructions

eggplantsalt
Sprinkle eggplant cubes with salt and let sit 10 minutes, then pat dry.
eggplantolive oil
Heat olive oil in a skillet over medium-high heat. Fry eggplant 8-10 minutes, stirring, until deeply browned and tender.
canned chickpeas (drained)garlic
Add garlic and cook 30 seconds, then add chickpeas and warm through 2 minutes.
lemon juiceblack pepperwater
Whisk lemon juice with a splash of water and black pepper. Pour over the skillet and toss to coat.
fresh parsley
Remove from heat, stir in parsley, and let stand 2 minutes so flavors meld before serving.