lebanese

Eggplant Moussaka with Chickpeas and Crispy Pita Chips

Name: Eggplant Moussaka with Chickpeas and Crispy Pita Chips
Yield: 1 serving
Cuisine: lebanese
Ingredients: 239 g eggplant, cubed; 157 g canned chickpeas (drained); 184 g crushed tomatoes; 17 g olive oil; 6 g garlic, minced; 2 g ground cumin; 0.92 g ground cinnamon; 14 g lemon juice; 37 g pita bread; 9 g fresh parsley, chopped

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

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

95 g Carbohydrates

24 g Fat

26 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

239g eggplant, cubed 60 kcal
157g canned chickpeas (drained) 257 kcal
184g crushed tomatoes 59 kcal
17g olive oil 150 kcal
6g garlic, minced 9 kcal
2g ground cumin 8 kcal
1g ground cinnamon 3 kcal
14g lemon juice 4 kcal
37g pita bread 102 kcal
9g fresh parsley, chopped 3 kcal

Cooking instructions

eggplantolive oil
Heat oven to 425 F. Toss eggplant cubes with olive oil and a pinch of salt; roast 18-22 minutes until browned and tender.
canned chickpeas (drained)crushed tomatoesgarlicground cuminground cinnamon
In a saucepan, warm tomatoes with garlic, cumin, and cinnamon for 5 minutes. Stir in chickpeas and simmer 6-8 minutes.
olive oilpita bread
Toss pita pieces with a small drizzle of olive oil (if needed) and toast in the oven 4-6 minutes until crisp.
eggplantcanned chickpeas (drained)crushed tomatoeslemon juice
Fold roasted eggplant into the tomato-chickpea sauce. Stir in lemon juice and taste for salt.
pita breadfresh parsley
Serve hot in a bowl topped with parsley and crunchy pita chips.