Servings:4 | Calories:373 | Total Fat:13g | Chol:10mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 13g
20 %
Sat Fat 3g
15 %
Total Carb 54g
18 %
Fiber 11g
44 %
Sugars 5g
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Cholesterol 10mg
3 %
Sodium 901mg
38 %
Protein 13g
26 %
Calories:
42% Chickpeas
30% Others combined
14% Pita breads
11% Tahini
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon extra-virgin olive oil 1 small eggplant, (about 12 ounces), cubed 2 cloves garlic, minced 1/4 teaspoon salt, divided 2 tablespoons tahini, (see Note) 3 tablespoons lemon juice 1 tablespoon water 1 15- or 19 ounce can chickpeas or cannellini beans, rinsed (see Tip) 3 tablespoons chopped fresh parsley, plus more for garnish 2 medium tomatoes, sliced 1/2 medium red onion, thinly sliced 1/4 cup crumbled feta 1/4 cup halved pitted briny black olives, such as Kalamata (optional) 4 whole-wheat pita breads, warmed and cut in half or into wedges
Directions : View recipe directions on eatingwell.com
