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Nutrition Facts
Serving Size 1 (353g) Recipe makes 4 servings
Calories 236
Calories from Fat 105		(44%)
Amount Per Serving		%DV
	Total Fat 11.7g	17%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3684mg		153%
Potassium 748mg		21%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 10.8g	43%
	Sugars 8.4g
Protein 6.2g		12%
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Minted Eggplant Stacks With Red Pepper Bean Dip

Recipe #375188 | 25 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: the_allergic_chef
May 31, 2009

Sure to impress the pickiest, most health-concious of eaters alike. I am reliably informed by my younger sister that the bean dip also makes a fantastic healthy pasta sauce. Also, the addition of haloumi, feta or mozarella could add to the flavour. Roast tinned peppers also work and I buy pre-grilled frozen eggplant where possible..

SERVES 4 , 4 stacks (change servings and units)

Ingredients

1 large eggplant, washed and sliced thickly
2 tablespoons salt
3 large red peppers, halved with seeds removed
1 teaspoon cumin
1 tablespoon oregano
1/2 cup chopped mint
3 tablespoons olive oil
250 g chickpeas

Directions

1
toss sliced eggplant in 2 tablespoons of olive oil and 1 1/2 tablespoons salt in a colinder. leave to stand for 10 minutes and then rinse.
2
on a high heat, pan fry red peppers until soft and well cooked, put in a food processor with the beans and cumin. blend well.
3
fry eggplant slices in remaining oil until slightly browned and grill in hot oven for 5 minutes.
4
on a plate, layer eggplant slices, mint and oregano, around 3-4 slices high and serve with pepper dip and sprinkle with remaining salt.