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Farro with Corn, Walnuts, Prunes and Baked Eggplant with Tahini and Greens

35 min Vegetarian Lunch High proteinQuick & Easy
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:

  1. Boil farro
  2. Steam corn or put it in boiling water for 5-7 minutes. Mix with farro
  3. Add finely chopped, pre-soaked walnuts and prunes, mix together. Season with spices and lemon juice to taste
  4. 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
  5. Mix mozzarella with greens and add this mixture to the eggplant 3-4 minutes before the end of baking. Wait until mozzarella is melted
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