615
Calories
30g
Protein
29g
Fat
48g
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:
- Spinach - 50 g
- Eggplant - 190 g
- Olive oil - 5 ml (1 tsp)
- Garlic clove - 3 g (1 pcs)
- Balsamic vinegar - 5 ml (1 tsp)
- Rosemary - 0.3 g (1 pinch)
- Cucumber - 50 g (0.5 whole)
- Walnut - 10 g
- Lemon - 10 g
- Pomegranate seeds - 50 g
- Mustard - 2 g (0.5 tsp)
- Shrimp - 220 g
- Salt and black pepper - 0.3 g (1 pinch)
- Pita - 35 g
How to make:
- Slice eggplants to thin pieces, slight difference in thickness will make it even more delicious. Grill or fry in a dry frying pan without oil
- Add salt and pepper to prepared eggplants
- Prepare the dressing: chop nuts (pre-browned on the same dry frying pan). Mix Balsamic sauce, chopped greens, mustard, chopped garlic, and olive oil. Add nuts and cover eggplants with this dressing
- Add salt and pepper to the shrimps. Also, add rosemary branch, lemon wedges and bake at 390 °F for 20 minutes in the oven
