• low fat 1.72g 1.72%
  • low sat fat 0.15g 0.15%
  • low salt 4.35mg 0%
  • low sugar 1.84g 1.84%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven at 180°C
  2. Spread eggplant slices onto a flat plate and sprinkle with salt. Leave to stand for 20 minutes.
  3. Place rice and water into a saucepan, bring to the boil, cover and simmer for 30 minutes, or until water is absorbed.
  4. Rinse eggplant slices under tap, pat dry with paper towels and place under a griller to brown on both sides.
  5. While rice is cooking, place basil, pine nuts, garlic and lemon juice in food processor and blend together (mixture does not need to be smooth.)
  6. Drain rice and rinse.
  7. Add basil mixture to cooked rice.
  8. Place half the grilled eggplant slices in a greased ovenproof dish and top with rice.
  9. Place tomato, capsicum and remaining eggplant slices over rice.
  10. Sprinkle with olive oil and bake in a moderate oven for 25 minutes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
359.85g
100.00g
Energy (kJ)
810.84kJ
225.33kJ
Protein (g)
5.54g
1.54g
Total fat (g)
6.20g
1.72g
- Saturated fat (g)
0.55g
0.15g
- Polyunsaturated fat (g)
2.36g
0.66g
- Monounsaturated fat (g)
2.48g
0.69g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
25.93g
7.21g
CarbohydrateSE (g)
25.93g
7.21g
- Sugars (g)
6.61g
1.84g
Water (g)
312.86g
86.94g
Dietary fibre (g)
5.82g
1.62g
Thiamin (mg)
0.24mg
0.07mg
Riboflavin (mg)
0.12mg
0.03mg
Niacin (mg)
3.22mg
0.89mg
Niacin equivalents (mg)
4.19mg
1.16mg
Vitamin C (mg)
57.56mg
15.99mg
Total folate (ug)
62.23ug
17.29ug
Total vitamin A equivalents (ug)
157.39ug
43.74ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
939.17ug
260.99ug
Sodium (mg)
15.67mg
4.35mg
Potassium (mg)
573.46mg
159.36mg
Magnesium (mg)
66.53mg
18.49mg
Calcium (mg)
61.22mg
17.01mg
Phosphorus (mg)
181.57mg
50.46mg
Iron (mg)
1.29mg
0.36mg
Zinc (mg)
1.34mg
0.37mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

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