Turn leftover eggplant & chickpea stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other mediterranean flavors, but you can use parsley or basil if you prefer.
Ingredients For Eggplant & Chickpea Baked Pasta Recipe
8 ounce Whole wheat fusilli
0.5 cup Coarse dry whole wheat breadcrumbs
1 tablespoon Extra virgin olive oil
3 cup Eggplant andamp; chickpea stew
1 cup Crumbled Feta Cheese
0.5 cup Chopped fresh mint or basil, divided
Nutrition value
457
calories per serving
10 g Fat18 g Protein71 g Carbs9 g FiberOther
Current Totals
10 g Fat
18 g Protein
71 g Carbs
9 g Fiber
MacroNutrients
Carbs
71 g
Protein
18 g
Fiber
9 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
253 mg
Iron
3 mg
Vitamin A
272 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
112 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
79 mg
Manganese
1 mg
Phosphorus
273 mg
Selenium
9 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
