1large (150 g)Chinese eggplant, thinly sliced and then halved
½tspcardamom
¼tspallspice
1large (180 g)beefsteak tomato, largely diced
1 ½tsphoney
Salt and pepper
Directions
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.
Notes
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: 2.1g
Phenylalanine: 71mg
Leucine: 98mg
Tyrosine: 44mg
Nutrition Per Recipe
Makes: 2servings
Calories: 390
Protein: 4.1g
Phenylalanine: 142mg
Leucine: 196mg
Tyrosine: 87mg
For this recipe, low protein rice-shaped pasta is estimated to contain 0.4 g protein, 14 mg phenylalanine, and 7 mg tyrosine per 100 grams (uncooked).