This gluten-free, nuts-free and soy-free European lunch is light yet satisfying, combining eggplants, kale, black rice and soft boiled eggs with Greek yogurt for a delicious meal.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 56 mins – easy
🍽 2 servings – 877 kcal per serving
| Serving
548g |
Fat
37g |
Sat. fat
6g |
Sodium
1279mg |
| Carbs
117g |
Fibers
15g |
Sugars
11g |
Proteins
22g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 1 eggplant
- 4 tbsp olive oil
- 1 lemon
- ½ tsp cardamom seeds
- ¼ tsp chili flakes
- ¼ tsp cumin
- 3 oz kale
- 9 oz black rice
- 2 eggs
- 1 oz greek yogurt
- 1 half pack parsley
TOOLS
- 1 bowl
- 1 oven
- 1 roasting tin
- 1 squeezer
- 1 knife
- 1 pan
- 1 frying pan
- 1 wooden spoon
STEPS
Chop an eggplant.
Squeeze a lemon with a squeezer.
Heat 4 cups of water in a pan for 2 minutes, then add 2 eggs and cook for 8 minutes.
Preheat the oven for 390°F for 12-15 minutes.
Combine eggplant, 2 tbsp olive oil, and half of the lemon juice in a roasting tin.
Put the roasting tin in the oven and cook for 35 minutes to get roasted eggplants.
Heat 1 tbsp olive oil in a frying pan. Stir in cardamom seeds, 1 tbsp olive oil, chili flakes, cumin, and kale with a wooden spoon. Cook for 5 minutes while stirring occasionally, then add black rice and 2.25 cups of water. Cook for 25 minutes, then add roasted eggplants along with the rest of the lemon juice, 1 tsp salt, and 1 tsp black pepper.
Peel the cooked eggs with a spoon and cut it in half.
Transfer black rice and eggplants to a bowl. Top with greek yogurt and eggs.
It’s ready to be served !
