Indian Spiced Eggplant & Rice

Indian spiced eggplant on a plate

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.
Category Main Course
Makes2 servings


  • ¼ cup (56 g) Loprofin 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


  • 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.


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

Makes: 2 servings
Calories: 390
Protein: 4.1 g
Phenylalanine: 142 mg
Leucine: 196 mg
Tyrosine: 87 mg

Loprofin Rice is a medical food for the dietary management of inherited metabolic disorders and other medical conditions requiring a low protein diet. Must be used under medical supervision.

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