Eggplant Rice

Eggplant Rice is a flavorful and low-carb dish that combines the rich flavors of roasted eggplant with aromatic herbs and spices. This Greek-inspired recipe is perfect for a light yet satisfying meal.

Ingredients

• Eggplant - 300 grams, diced
• Cauliflower Rice - 200 grams
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Tomato - 1 medium, diced
• Feta Cheese - 50 grams, crumbled
• Fresh Parsley - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
5. Stir in the diced tomato and oregano, cooking for another 2-3 minutes until the tomato softens.
6. Add the cauliflower rice to the skillet, mixing well and cooking for about 5 minutes until heated through.
7. Fold in the roasted eggplant and crumbled feta cheese, mixing gently to combine. Remove from heat.
8. Garnish with chopped parsley before serving.

Nutrition

• Calories: 280
• Protein: 9 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Low in carbohydrates, making it suitable for low-carb diets.

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