426
Calories
32.6g
Protein
16.6g
Fat
61g
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
- Olive oil - 5 ml (1 tsp)
- Cherry tomato - 50 g (3 pcs)
- Zucchini - 50 g
- Thyme - 0.3 g (1 pinch)
- Onion - 30 g (0.3 whole)
- Salt and pepper - 0.3 g (1 pinch)
- Tofu - 140 g
- Basil - 0.3 g (1 pinch)
- Garlic powder - 0.3 g (1 pinch)
- Red bell pepper - 50 g (0.25 whole)
- Chickpeas - 100 g (0.5 cup)
How to make:
- Soak chickpeas overnight or for 1-2 hours, boil until tender
- Coarsely cut vegetables. Remove membranes and seeds from bell pepper
- In a large pot or pan with a thick bottom, heat olive oil and when hot, add onion and sauté with thyme. Add a pinch of salt and pepper. Add eggplant, bell pepper, crushed garlic, and slices of tofu. Stew all together for 2-3 minutes
- Add zucchini, boiled chickpeas, cherry tomatoes. If necessary, add a little more water until a liquid consistency is reached. Stew all together for about 10 minutes
