Spinach & Feta Turkey Meatloaf Mini Loaves
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Eggplant & Chickpea Filipino Adobo Rice Plate
Filipino Adobo Rice Plate with eggplant & chickpea, prepared as a satisfying dinner.
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- 35 min
- Calories
- 562 kcal
- Protein
- 19.2 g
- Carbohydrates
- 95.6 g
- Fat
- 13.1 g
- Fiber
- 16.8 g
Ingredients
- 70 g brown rice
- 18 g soy sauce
- 140 g eggplant
- 120 g chickpeas
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Brown rice and soy sauce quantities are measured as listed; dry grains and flours are weighed dry.
- Cook rice separately. Brown the protein, add soy sauce, vinegar, garlic and water, then simmer gently until cooked through and glossy.
- Add eggplant (140 g) and chickpeas (120 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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