Indian Spiced Eggplant & Rice
Looking for flavor? This low protein recipe turns eggplant into a flavor explosion you will want to make again and again.
Ingredients
- ¼ cup (56 g) low protein rice
- ½ Tbsp coconut oil
- 1 small (25 g) shallot, diced
- ½ manzano pepper, diced (see Notes)
- 1 large (150 g) Chinese eggplant, thinly sliced and then halved
- ½ tsp cardamom
- ¼ tsp allspice
- 1 large (180 g) beefsteak tomato, largely diced
- 1 ½ tsp honey
- Salt and pepper
Directions
- Cook rice according to box instructions, adding a pinch of cardamom to the water as the rice cooks for additional flavor.
- Meanwhile, in a large pan, melt coconut oil over medium-low heat. Add shallot and pepper. Cook for 2 minutes.
- Add eggplant, cardamom and allspice. Stir until combined. Add tomato. Lightly smash tomato with a fork to break the skin, being careful not to smash eggplant pieces. Add honey and stir.
- Cover, reduce heat to low and simmer for 3-5 minutes. Add salt and pepper to taste.
- Remove from heat, add in rice and serve.
Notes
Red bell pepper or jalapeno can be substituted for manzano pepper if unavailable. Manzano pepper is a sweet, but spicy pepper.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 195
Protein: 2.1 g
Phenylalanine: 71 mg
Leucine: 98 mg
Tyrosine: 44 mg
Nutrition Per Recipe
Calories: 390
Protein: 4.1 g
Phenylalanine: 142 mg
Leucine: 196 mg
Tyrosine: 87 mg
For this recipe, low protein rice-shaped pasta is estimated to contain 0.4 g protein, 14 mg phenylalanine, and 7 mg tyrosine per 100 grams (uncooked).
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