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Eggplants with Tomatoes and Chickpeas
- 2 eggplants
- Extra virgin olive oil
- 2 to 3 garlic cloves, crushed
- 1 pound tomatoes, skinned and chopped
- 2 teaspoons sugar
- Black pepper
- 1½ tablespoons pomegranate molasses
- One 14-ounce can chickpeas, drained
- 2 tablespoons chopped flat-leaf parsley
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 185kcal (9%)|
|Total Fat 6g (9%)|
|Saturated Fat 1g (4%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 31g|
|Dietary Fiber 10g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|