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Ингредиенты
- 1/2 c. raw brown rice, cooked (1 1/2 c.)
- 1/3 c. dry soybeans, cooked, seasoned and pureed (1 c.)
- Oil as needed
- 1 lg. eggplant, peeled and sliced
- Salt and pepper
- 2 tbsp. butter
- 1 lg. onion, finely minced
- 3 tbsp. tomato paste
- 1/2 c. red wine
- 1/4 c. minced parsley
- 1/8 teaspoon cinnamon
- Salt and pepper
- 1/2 c. bread crumbs
- 1/2 c. grated Parmesan cheese
Инструкции
- Have ready cooked brown rice and cook soybeans. Saute/fry eggplant in oil; salt and pepper and set aside. (Eggplant may be baked instead: peel and slice, bake in a 9 x 12 inch casserole dish in sufficient oil to keep moist at 350 degrees till quite soft.) Saute/fry onion in butter. Add in tomato paste, wine, parsley, cinnamon, salt and pepper to onion and stir. In casserole layer eggplant and then bean-rice mix and sprinkle over all the bread crumbs and Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 107 | 31% |
| Total Fat 12.31g | 15% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 436mg | 18% |
| Potassium 614mg | 18% |
| Total Carbs 41.33g | 11% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.9g | 5% |
| Protein 12.86g | 21% |
