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Moroccan Eggplant with Garbanzo Beans

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market.

Moroccan Eggplant with Garbanzo Beans Prep and Cook Time: 35 minutes

1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala
1 15oz can garbanzo beans
1 15oz can lentils, drained
½ cup tomato sauce
1¼ cups + 1 TBS vegetable broth
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste


  1. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.
  2. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.

    Serves 4

    Serving Suggestions
    Serve with

Healthy Cooking Tips: Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so.

Nutritional Profile

Introduction to Recipe Rating System Chart

The following chart shows the nutrients for which this recipe is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this recipe; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for a 25-50 year old healthy woman); the nutrient density rating; and, the recipe's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read more about our Food and Recipe Rating System.


Moroccan Eggplant with Garbanzo Beans
1.00 serving
309.16 calories
Nutrient Amount %DV Nutrient
World's Healthiest
Foods Rating
molybdenum 124.28 mcg 165.7 9.6 excellent
vitamin C 71.52 mg 119.2 6.9 excellent
manganese 1.29 mg 64.5 3.8 very good
dietary fiber 15.45 g 61.8 3.6 very good
folate 230.18 mcg 57.5 3.4 very good
vitamin A 2227.26 IU 44.5 2.6 good
vitamin B6 (pyridoxine) 0.87 mg 43.5 2.5 good
tryptophan 0.13 g 40.6 2.4 good
potassium 1086.46 mg 31.0 1.8 good
iron 5.22 mg 29.0 1.7 good
phosphorus 285.32 mg 28.5 1.7 good
copper 0.57 mg 28.5 1.7 good
protein 13.99 g 28.0 1.6 good
sodium 606.40 mg 25.3 1.5 good
World's Healthiest
Foods Rating
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

In Depth Nutritional Profile for Moroccan Eggplant with Garbanzo Beans

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This page was updated on: 2002-09-27 13:24:20

For education only, consult a healthcare practitioner for any health problems.


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