Eggplant & Chickpea Baked Pasta Recipe
Recipe By EatingWell
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.
4.7
17 Rating -
Rate
Vegdiet
45minstotal
45m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant & Chickpea Baked Pasta Recipe
- 2 ounce Whole wheat fusilli
- 0.13 cup Coarse dry whole wheat breadcrumbs
- 1/4 tablespoon Extra virgin olive oil
- 3/4 cup Eggplant andamp; chickpea stew
- 1/4 cup Crumbled Feta Cheese
- 0.13 cup Chopped fresh mint or basil, divided
Nutrition
value
value
457
calories per serving
10 g Fat18 g Protein71 g Carbs9 g FiberOther
Current Totals
- Fat10g
- Protein18g
- Carbs71g
- Fiber9g
MacroNutrients
- Carbs71g
- Protein18g
- Fiber9g
Fats
- Fat10g
Vitamins & Minerals
- Calcium253mg
- Iron3mg
- Vitamin A272mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9112mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium79mg
- Manganese1mg
- Phosphorus273mg
- Selenium9mcg
- Zinc2mg
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
Recipe By EatingWell