363
Calories
18.3g
Protein
12.7g
Fat
43.6g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Eggplant - 100 g
- Zucchini - 100 g
- Tahini - 20 g (4 tsp)
- Tomato - 100 g (1 whole)
- Mixed greens - 5 g (1 tbsp)
- Chickpeas - 60 g (0.3 cup)
How to make:
- Soak chickpeas overnight or for an hour prior to cooking. Then boil
- Place boiled chickpeas in a pan, add chopped tomatoes, and greens and stew for 5-7 minutes
- Slice eggplant lengthwise, soak in water with a small amount of salt for 5-10 minutes. Cut zucchini the same way, it's not necessary to soak it
- Preheat the oven to 350 °F. Bake the eggplant and zucchini for 15 minutes. Salt after baking, add tahini and serve with stewed chickpeas
