Tomato-Chickpea Curry in Eggplant Shells
60 mins (prep 15, cooking 45)
12 ingredients
4 servings
A lovely dish that will leave your tastebuds begging for more! It has just the right amount of heat without being overpowering. Make sure to test before salting when making the filling, since there is a lot of salt involved when roasting the eggplant. This recipe came from The New Vegan Cookbook.

Categories:  <-60-mins , tomato , free-of... , low-in... , low-sodium , curries , time-to-make , low-protein , vegan , low-cholesterol , low-calorie , easy , main-dish , beans , lactose-free , healthy , vegetarian , vegetable , healthy-2 , chickpeas~garbanzos ,
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Serving Size (16.4 g)
Servings 4
Amount per Serving
Calories 65.37 Calories from Fat 66.51
% Daily Value *
Total Fat 7.39g 45.51%
Saturated Fat 0.55g 10.99%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 0.0mg 0.0%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.0mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground pepper, brown mustard seeds, coarsely chopped onions, mild curry powder, diced tomatoes, cooked chickpeas, shredded coconut, chopped cilantro