Tuesday, August 19, 2014

Recipe of the Day


Middle Eastern Chickpea Platter


This recipe provides 4 servings.



Ingredients:

1) 1 tablespoon extra virgin olive oil
2) 1 eggplant (about 12 ounces), cubed
3) 2 cloves garlic, minced
4) 1/4 teaspoon sea salt, divided
5) 2 tablespoons tahini
6) 1 tablespoon water
7) 3 tablespoons lemon juice
8) 1 15 or 19 ounce can of chickpeas, rinsed
9) 2 medium tomatoes, sliced
10) 3 tablespoons chopped fresh parsley
11) 1/2 medium red onion, thinly sliced
12) 1/4 cup crumbled feta
13) 1/4 cup halved pitted black olives
14) whole-wheat pita breads, warmed and cut into wedges


Instructions:

1) Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic, and 1/8 teaspoon sea salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, approx. 8 minutes.

2) Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas, parsley, and the eggplant.

3) Arrange the chickpea-eggplant salad, onion, tomatoes, feta, olives, and pitas on a platter. Serve at room temperature or chilled.




Nutritional value per serving:


315 calories
11 grams of fat ( 3 grams saturated)
46 grams of carbs
10 grams of fiber
650 mg sodium
11 grams protein




Enjoy!


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