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Servings: 1
20 g protein
109 g carbs
8 g fat
562 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Heat the oil in a sauce pan over medium heat andsauté the onions.
- Add garlic, salt, pepper and turmeric. Stir and cook for a minute.
- Add brown rice, chickpeas and vegetable stock. Bring to a boil then cover and let simmer for 20 minutes.
- Meanwhile cut the eggplant into thick round slices and season them with salt and pepper. Heat a large non-stick pan and spray on some oil. Cook the eggplant slices in the pan for 1 minute per side until brown.
- Set the oven to 350 degree Fahrenheit or 190 degree Celsius.
- Pour cooked brown rice into a casserole dish. Stir in yogurt.Place a layer of eggplant on top followed by tomatoes. Crush and sprinkle some thyme leaves on the top.
- Bake for 30 minutes. Remove from the oven and serve when slightly cool.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 562 kcal
Calories from Fat 72
% Daily Values*
Total Fat 8 g
11.43%
Saturated Fat 1.2 g
5%
Polyunsaturated Fat 1.61 g
Monounsaturated Fat 3.61 g
Cholesterol 4 mg
1.6%
Sodium 3376 mg
146.78%
Potassium 1828 mg
Total Carbohydrate 109 g
35.16%
Dietary Fiber 20.62 g
64.44%
Sugars 27.22 g
30.24%
Protein 20 g
Vitamin A 5.11%
Vitamin C 31.25%
Calcium 20.5%
Iron 15.38%
* Nutritional Values are estimated and may vary
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