Spinach & Feta Turkey Meatloaf Mini Loaves
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Chickpea & Pomegranate Stuffed Eggplant Halves
chickpea & pomegranate take on stuffed eggplant halves, with eggplant, chickpeas, pomegranate and mint.
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- 50 min
- Calories
- 437 kcal
- Protein
- 16.6 g
- Carbohydrates
- 71.7 g
- Fat
- 12.4 g
- Fiber
- 21.7 g
Ingredients
- 210 g eggplant
- 140 g chickpeas
- 110 g pomegranate
- 5 g mint
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the eggplant and pomegranate as needed.
- Roast halved eggplants; scoop a little flesh; cook filling and bake together.
- Combine the eggplant with chickpeas and pomegranate; season with mint and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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