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Farro with Corn, Walnuts, Prunes and Baked Eggplant

40 min Vegan (Plant diet) Lunch Dairy freeHigh proteinLactose free
653
Calories
26.8g
Protein
12.4g
Fat
108.1g
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 - 20 g (4 tsp)
  • Corn - 100 g (0.6 cup)
  • Walnut - 20 g
  • Prune - 20 g
  • Greens - 5 g (1 tbsp)
  • Farro - 50 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. When serving, garnish with greens
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