Middle Eastern Rice with Chargrilled Eggplant
This is one of my favourite recipes; super easy to make and extremely flavourful.
Serves 4. 393 calories. 15.7 fat. 50.7 carbs. 12.6 protein.
Ingredients:
- 1 Eggplant
- 1 Red Capsicum
- 2 Tins of Chickpeas (Around 400 grams, drain and rinse)
- 1 Red Onion
- I used packet Brown Microwave Rice (guilty) - 250 grams
- 2 Tins of Diced Tomatoes (no added salt if possible)
- 1 Jar of Sliced Kalamata Olives (100 grams)
- Paprika & Cumin to taste
- Minced Garlic
- 2 Tablespoons of Olive Oil
Method:
Start by heating the oil in a pan, add chopped red onion, capsicum, garlic, paprika, cumin for about 4 minutes until softened. Stir through diced tomatoes, chickpeas, olives and cooked brown rice. Leave on stove for about 10 - 15 minutes. Grill your sliced eggplant for about 4 minutes and then flip to the other side for 4 minutes - just until its charred a little on each side. Once the eggplant is done, serve up the rice into different bowls and top with Eggplant! This dish is delicious with hummus but isn't included into the macros.
