644
Calories
35.2g
Protein
22.4g
Fat
75g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Eggplant - 200 g
- Lemon juice - 30 ml (2 tbsp)
- Tahini - 10 g (2 tsp)
- Corn - 100 g (0.6 cup)
- Walnut - 10 g
- Mixed spice - 0.3 g (1 pinch)
- Prune - 30 g
- Farro - 60 g
- Mozzarella, low-fat - 90 g
How to make:
- Boil farro
- Steam corn or put it in boiling water for 5-7 minutes. Mix with farro
- Add finely chopped, pre-soaked walnuts and prunes, mix together. Season with spices and lemon juice to taste
- Preheat the oven to 350-400 °F. Wash and slice eggplant, add spices to taste. Put it to the oven for 10 minutes, then remove and add tahini
- Mix mozzarella with greens and add this mixture to the eggplant 3-4 minutes before the end of baking. Wait until mozzarella is melted
