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Servings: 1
20 g protein
109 g carbs
8 g fat
562 kcal

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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