15 Ingredients
  • 1 (1-lb) eggplant
  • 1 3/4 teaspoons salt
  • 1/2 cup extra-virgin olive oil
  • 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 1 Turkish or 1/2 California bay leaf
  • 3 garlic cloves, minced
  • 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
  • 1/2 teaspoon paprika (not hot)
  • 1/8 teaspoon ground cumin
  • 1 (15- to 19-oz) can chickpeas, rinsed and drained
  • 1 teaspoon sugar
  • 1 1/2 teaspoons black pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
  • Garnish: fresh flat-leaf parsley leaves, torn into pieces
Nutrition
555
28% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free
     

Fat

50% 33

Saturated

23% 5

Trans

- 0

Monounsaturated

- 21

Polyunsaturated

- 5

Carbs

19% 57

Carbs (net)

- 43

Fiber

56% 14

Sugars

- 13

Sugars, added

- 1

Protein

26% 13

Cholesterol

0% 0

Sodium

42% 1008

Calcium

12% 125

Magnesium

16% 67

Potassium

15% 683

Iron

21% 4

Zinc

12% 1

Phosphorus

26% 181

Vitamin A

5% 47

Vitamin C

26% 24

Thiamin (B1)

72% 1

Riboflavin (B2)

18% 0

Niacin (B3)

18% 3

Vitamin B6

32% 0

Folate equivalent (total)

34% 137

Folate (food)

- 103

Folic acid

- 20

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

35% 5

Vitamin K

76% 91

Sugar alcohols

- 0

Water

- 306
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