egyptian

Stuffed Eggplant with Spiced Rice and Pine Nuts

Name: Stuffed Eggplant with Spiced Rice and Pine Nuts
Yield: 1 serving
Cuisine: egyptian
Ingredients: 347 g eggplant; 60 g white rice (dry); 22 g pine nuts; 22 g olive oil; 7 g garlic, minced; 22 g fresh parsley, chopped; 22 g lemon juice; 1 g ground cinnamon; 239 g water

This roasted dish pairs eggplant with white rice, pine nuts and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

13 g Protein

80 g Carbohydrates

34 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

347g eggplant 87 kcal
60g white rice (dry) 219 kcal
22g pine nuts 128 kcal
22g olive oil 194 kcal
7g garlic, minced 10 kcal
22g fresh parsley, chopped 8 kcal
22g lemon juice 7 kcal
1g ground cinnamon 3 kcal
239g water 0 kcal

Cooking instructions

eggplantolive oil
Heat oven to 400 F. Split eggplant lengthwise and score the flesh; brush with half the olive oil and sprinkle with salt.
Roast cut-side up 18 to 22 minutes until softened.
white rice (dry)water
Meanwhile cook rice in 220 g water with a pinch of salt until tender; cover and rest 5 minutes.
pine nutsolive oilgarlicground cinnamon
Toast pine nuts in a dry skillet 2 minutes. In the same skillet, warm remaining olive oil with garlic and cinnamon for 30 seconds.
white rice (dry)pine nutsolive oilgarlicfresh parsleylemon juiceground cinnamon
Stir cooked rice with toasted pine nuts, garlic-cinnamon oil, lemon juice, and chopped parsley.
eggplantwhite rice (dry)
Scoop a little eggplant flesh to make a well, then pile rice stuffing into each half and return to oven 8 minutes. Serve warm.